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2 1/4 cups flour, divided
1 cup old-fashioned oats
1/2 cup chopped peanuts
1 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
¼ cup applesauce
1 egg
1 teaspoon vanilla extract
1/4 cup wheat germ
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
Peanut Butter Frosting

Preheat oven to 350 degrees. Combine 1 cup flour, oats and chopped peanuts, set aside. Combine remaining ingredients except Peanut Butter Frosting. Mix well. Stir in reserved oat mixture. Form into walnut-sized balls and place on ungreased cookie sheets about 1 inch apart. Flatten with bottom of drinking glass dipped in sugar. Bake 12-14 minutes or until light golden brown around edges. Place on rack until completely cooled. Spread Peanut Butter Frosting on bottom of one cookie and top with second, bottom side in.

Peanut Butter Frosting

2 tablespoons creamy peanut butter
1 tablespoon softened butter
6–8 tablespoons milk
3 1/2-4 cups powdered sugar
1 teaspoon vanilla extract

Beat ingredients until creamy, adding either more milk or more sugar until achieving spreading consistency.

Servings: 24. Serving size: 1 cookie. Per serving: 318 calories, 4.7 g protein, 14.1 g fat, 43.3 g carbohydrates, 1.5 g fiber, 112 mg sodium, 15 mg cholesterol

Lois Masters, Pedernales Electric Cooperative