Crunchy Peanut Butter Cookies With Shredded Wheat Recipes

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Steps:

• Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.
• On low speed, mix in flour and baking powder until a dough forms.
• Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.
• Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork.
• Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.

Steps:

• Preheat the oven to 350 degrees, and lightly grease a large baking sheet or two.
• Combine the shredded wheat and 1/2 cup of the chocolate chips in the food processor. Blend until it is finely ground.
• Cream together the butter and the two sugars in a very large bowl.
• Beat in the eggs and vanilla.
• Add the flour, baking powder, baking soda, and salt.
• Stir in the shredded wheat mixture.
• Add the remaining chocolate chips. Feel free to experiment with adding other things like white chocolate or dark chocolate chips, nuts, M&M's, toffee pieces, anything you like.
• Drop by flat tablespoons onto the lightly greased baking sheets and pop them into the oven.
• Check them after 8 minutes or so. Depending on the pan you use, they could be done or it could take as much as 12-15 minutes.
• Pull them out when the edges are slightly browned and the middle looks soft and squishy, but isn't doughy.
• Make sure you cool them completely before packing in an airtight container. When they are suitable to pack, they can stay at room temperature for awhile.

Steps:

• Mix together the butter, peanut butter, granulated sugar, and brown sugar until creamy.
• Add eggs and vanilla and beat until light.
• Sift the flour with the soda and salt; stir into creamed mixture until well blended.
• Lightly mix in the shredded wheat and peanuts.
• Drop rounded teaspoonfuls of batter, about 2 inches apart, on ungreased cookie sheets. (This makes rather ragged cookies, so I like to roll them into balls first, but little pieces of shredded wheat DO stab a bit!) Using the tines of a fork, press dough flat in each direction to make a crisscross pattern on top of each cookie.
• Bake in a 350 degree oven for about 10 to 12 minutes or until lightly browned.
• Makes about 8 dozen cookies.

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil with a 1-inch overhang on all sides. Spray lightly with baking spray.
• Combine both flours, oats, wheat germ, chia seeds if using, salt and cinnamon in a medium bowl. Set aside.
• Combine the peanut butter, brown sugar, vegetable oil and egg white in another medium bowl. Beat with a hand mixer until creamy, about 2 minutes. Add the dry ingredients and beat on low until a wet and sandy mixture that holds together when squeezed. Turn the dough out into the prepared pan and press into an even layer. Bake until golden, 25 to 30 minutes. Let cool completely. Drizzle with the chocolate. Let the chocolate harden and break into eighteen 2-inch even pieces.

Steps:

• In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on ungreased baking sheets; flatten with a fork. , Bake at 350° for 15 minutes. Remove to a wire rack to cool.

Steps:

• Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
• Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
• Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
• Using a 1 1/2-tablespoon ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
• Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely.

Steps:

• In a bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth. Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. For easier shaping, chill the dough for 1 hour. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar. Bake at 375° for 10-12 minutes or until bottoms are lightly browned and cookies are set.