Honey-roasted peanuts add a sweet crunch to these favourite drop cookies.
- Portion size 50 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
Ingredients
Method
In large bowl, beat butter with peanut butter until smooth; beat in brown sugar and granulated sugar until fluffy. Beat in egg and vanilla.In separate bowl, whisk together flour, oats, baking soda and salt; stir into butter mixture. Stir in honey-roasted peanuts.
Roll by 1 tbsp (15 mL) into balls. Place, about 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Using fork, press to make crisscross pattern.
Bake in 350?F (180?C) oven until golden, about 12 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely.
Nutritional facts Per cookie: about
- Sodium 53 mg
- Protein 2 g
- Calories 91.0
- Total fat 5 g
- Potassium 23 mg
- Cholesterol 11 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0
