Nickeys Peanut Butter Raisin Cookies Recipes
PEANUT BUTTER OATMEAL RAISIN COOKIES
Make and share this Peanut Butter Oatmeal Raisin Cookies recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 28m
Yield 42 cookies
Number Of Ingredients 11
Steps:
- In a large bowl mix the butter, sugars, and peanut butter.
- Add eggs, one at a time and then add vanilla.
- Mix dry ingredients together and add to sugar mixture.
- Then add oats and raisins.
- Form into 1 inch balls and press down onto parchment lined baking sheet.
- Bake at 350 degrees for 12-14 minutes.
NICKEY'S PEANUT BUTTER-RAISIN COOKIES
Here's another of our favorites. I usually put about a half cup more peanut butter but then ... who's measuring. If you like your cookies really sweet, just increase the brown sugar to 1 cup firmly packed. You may also use semi-sweet chocolate chips instead of the chocolate-coated raisins. The amount of cookies will depend on the size of the balls you make. When baking, the cookies will spread out a little ... not too much. It doesn't matter what kind of peanut butter you use - I personally prefer the creamy but the chunky should be just fine. These cookies turn out on the softer side (not crispy)...a little chewy.
Provided by marisk
Categories Dessert
Time 51m
Yield 36-48 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Sift the dry ingredients together and set aside.
- In a large bowl, cream butter and shortening together.
- Add peanut butter.
- Add sugars.
- Add the eggs and vanilla.
- Add dry ingredients.
- Add the chocolate coated raisins.
- Roll into 1 inch balls.
- Lightly roll each ball in sugar; then place on cookie sheet.
- Bake at 350° for about 12 minutes or until lightly browned. Wait a few minutes before moving to cookie racks to cool.
Nutrition Facts : Calories 195.4, Fat 9.4, SaturatedFat 3.2, Cholesterol 18.5, Sodium 109.8, Carbohydrate 26.2, Fiber 0.8, Sugar 18.6, Protein 3.1
NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES
My great aunt Pat makes these cookies every year during the holidays. She always has them on hand for drop-in guests and puts them on the dessert buffet at our family Christmas Eve party. I like making multiple batches and storing them in holiday tins for gifts. Be careful, they're addictive! You might want to make an extra batch (or two).
Provided by Katie Lee Biegel
Categories dessert
Time 1h30m
Yield 30 sandwich cookies
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
- Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.
- Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.
RICH PEANUT BUTTER COOKIES
Peanut butter chips are the secret flavor boost in these otherwise traditional cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in peanut butter chips.
- Shape dough into 1 1/2-inch balls. Dip tops of balls into granulated sugar. Place balls, sugared sides up, about 3 inches apart on ungreased cookie sheet (do not flatten).
- Bake cookies 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 175, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 130 mg
PEANUT BUTTER RAISIN BRAN COOKIES
When you bake like Betty, even breakfast cereal can become your next secret ingredient. Now, the whole grain goodness of Raisin Bran cereal can be your go-to for your next batch of cookies! Packed with creamy peanut butter and sweet raisins from the Raisin Bran, this recipe for peanut butter raisin cookies is chewy and delicious. Make your dough and bake your cookies in only an hour, no refrigerating or rolling required. Whether it's in a glass or a bowl, these peanut butter raisin bran cookies still pair well with cold milk
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In large bowl, mix butter, peanut butter, sugars and egg until blended. Stir in flour, baking soda and baking powder. Stir in cereal.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 11 to 13 minutes or until lightly browned. Cool 2 minutes; remove from cookie sheet.
Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 7 g, TransFat 0 g
NO BAKE PEANUT BUTTER KISS COOKIES RECIPE
These delectable no bake peanut butter kiss cookies are addicting! They have the wonderful crunch of the rice krispies, with a smooth and creamy texture of the peanut butter, and topped with a creamy Hershey's kiss.
Provided by Momma Cyd
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- In a medium saucepan mix together corn syrup and brown sugar over medium heat, stirring constantly until it comes to a full boil.
- Then remove from heat and stir in peanut butter and vanilla.
- Have the cereal in a big mixing bowl and add the peanut butter mixture to the cereal. Stir until well coated.
- Drop by 1 ½ inch balls onto a cookie sheet lined with waxed paper or parchment paper.
- Push a chocolate kiss into the center of each cookie ball and form the cookie around the base of the kiss.
- Let cool for a few minutes so they can set up.
- Store in an airtight container.
Nutrition Facts : Calories 200 kcal, Carbohydrate 28 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 106 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
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