PEANUT BUTTER MAPLE COOKIES
I bake these crispy yet chewy peanut butter cookies often. My grandchildren, both near and far, can't wait to dig into the cookie jar. -Lois Bowman, Swanton, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, peanut butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture. Stir in peanut butter chips. , Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 15-18 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 225 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 253mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERSCOTCH MAPLE COOKIES
Make and share this Butterscotch Maple Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Cream butter and add sugars, salt, soda and cinnamon and blend well.
- Add egg and beat.
- Add flour and stir until mixture forms soft ball.
- Divide dough into three parts.
- Shape each into roll about 2 inches in diameter on waxed paper.
- Wrap and chill until firm.
- Slice 1/4 inch thick and place on greased baking sheets.
- Brush with maple syrup.
- Bake 10 minutes at 375 degrees or until golden brown.
PEANUT BUTTER MAPLE COOKIES
From Quick Cooking Magazine. These are scrumptious - my favorite peanut butter cookies! Using all butter makes them nice and crisp--if you prefer softer cookies, replace 1/2 cup of the butter with 1/2 cup shortening.
Provided by Halcyon Eve
Categories Drop Cookies
Time 1h
Yield 4-5 dozen cookies, 20 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream the butter, peanut butter and sugars.
- Add the eggs, one at a time, beating well after each.
- Beat in syrup and vanilla.
- In a separate bowl, combine flour, oats, baking powder, baking soda and salt; graduallly add to the creamed mixture and mix well.
- Stir in peanut butter chips.
- Drop by heaping tablespoonfuls 2" apart onto ungreased baking sheets.
- Bake at 325* F for 15-18 minutes or until LIGHT golden brown. Be very careful and do not overcook.
- Cool for 1 minute before removing to wire racks.
Nutrition Facts : Calories 343.1, Fat 17.5, SaturatedFat 8.6, Cholesterol 45.5, Sodium 348.6, Carbohydrate 41.1, Fiber 1.7, Sugar 27.6, Protein 6.7
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5/5 (19)Total Time 25 minsCategory DessertCalories 198 per serving
- In a large bowl, using a hand mixer or stand mixer, beat butter and peanut butter until smooth and combined. Add both sugars and beat to combine. Beat in egg and vanilla extract. Add the flour mixture all at once and beat until just combined. Stir in about 2/3 cup of butterscotch chips (reserving the rest for topping the cookies).
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