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Ingredients
| rolled oats: 1 cup |
| brandy (Cognac): 1/2 cup |
| unsalted butter: 3 Tbl |
| all-purpose flour (unsifted): 1/2 cup |
| whole wheat flour: 1/2 cup |
| baking soda: 3/4 tsp |
| peanut butter: 1/3 cup |
| light brown sugar (packed): 1/2 cup |
| honey: 2 Tbl |
| eggs: 1 |
| vanilla extract: 1 tsp |
| granulated sugar: 3 Tbl |
| ground cinnamon: 1/4 tsp |
Fiber-Tastic Peanut Butter Oatmeal Cookies
Credit: www.food.com
User rating:
-
Prep Time
15 min -
Cook Time
8 min -
Servings
29 serving(s)
Tags
1
Preheat oven to 350 degrees Fahrenheit.
2
Toast oats until golden, about 10 minutes in the oven on a baking sheet or in a skillet over medium heat for about 7 minutes.
3
In medium bowl sift together flour and baking soda.
4
In large bowl cream together peanut butter, melted butter, brown sugar, and honey. Mix in egg and vanilla.
5
Gradually mix dry ingredients with the wet in the large bowl. Add toasted oats and bran nuggets to dough.
6
In a small bowl mix granulated sugar and cinnamon with a fresh grating of nutmeg.
7
Form dough into 1 tbsp balls on cookie sheet, about 2 inches apart.
8
Flatten cookies with the bottom of a small juice glass dipped in cold water and then the sugar and spice mixture.
9
Bake cookies in oven for 8 minutes.
10
Enjoy fresh with vanilla almond or rice milk. Yum!