Maple Peanut Yummies Recipes

Steps:

• 1. In large mixer bowl combine all ingredients , mix well with mixer
• 2. Shape in to balls using a rounded tsp for each
• 3. Flatten with fork criss cross fashion
• 4. bake at 350 degree for 12 to 15 min then cool

Steps:

• Heat oven to 350°F.
• In a large bowl, beat together brown sugar, shortening and peanut butter until light and fluffy.
• Add syrup and egg yolk; beat well.
• Stir in flour, baking soda, salt and baking powder, mix well.
• If necessary refrigerate 15 to 30 minutes for easier handling.
• Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
• With a fork dipped in sugar, flatten balls in a criss cross pattern.
• Bake at 350°F for 8 to 12 minutes or until golden brown.

Steps:

• In a heavy medium size saucepan, combine sugar, milk and syrup.
• Bring to a rolling boil, stirring frequently (important to bring to rolling boil or cookies will not set up).
• Boil for 3 minutes.
• Stir in peanut butter and vanilla.
• Stir in oats.
• Drop by rounded teaspoons onto waxed paper.
• Cool for 3 to 4 hours, until firm.

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.

Steps:

• In a large bowl, beat brown sugar, margarine and peanut butter until fluffy.
• Add syrup and egg yolk; beat well.
• Sift dry ingredients and mix well with peanut butter mixture.
• Refrigerate for 15 to 30 minutes.
• Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets.
• With fork dipped in sugar, flatten balls in criss-cross pattern.
• Bake at 350 degrees for 8-12 minutes or until golden brown.

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar, margarine and peanut butter until light and fluffy. Add syrup and egg yolk beat well. Stir in flour, baking soda, salt and baking powder mix well. If necessary, refrigerate 15 to 30 minutes for easier handling.Shape dough into 1-inch balls place 2 inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten balls in crisscross pattern. Bake at 350°F. for 8 to 12 minutes or until golden brown. HIGH ALTITUDE - Above 3,500 feet: Decrease brown sugar to 1/4 cup increase flour to 2 cups. Bake as directed above.Nutrition Per Serving (1 cookie): Calories 70 Protein 1g Carbohydrate 3g Fat 3g Sodium 75mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.