After-School Cookies Recipe
Ingredients
| Seedless raisins | 1 1⁄2 Cup (24 tbs) | |
| Boiling water | 2 Cup (32 tbs) | |
| Butter/Margarine | 1⁄2 Pound (About 1 Cup) | |
| Sugar | 2 Cup (32 tbs) | |
| Peanut butter | 1⁄2 Cup (8 tbs) (Creamy Or Chunk-Style) | |
| Eggs | 3 , well beaten | |
| All purpose flour | 3 Cup (48 tbs) (Regular) | |
| Salt | 1⁄2 Teaspoon | |
| Soda | 3⁄4 Teaspoon | |
| Cinnamon | 2 Teaspoon | |
| Milk | 5 Tablespoon | |
| Vanilla | 2 Teaspoon | |
| Quick cooking rolled oats | 1 1⁄4 Cup (20 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 7115 Calories from Fat 2460
% Daily Value*
Total Fat 283 g435.5%
Saturated Fat 137.4 g687.2%
Trans Fat 0 g
Cholesterol 1129.6 mg376.5%
Sodium 2937.1 mg122.4%
Total Carbohydrates 1063 g354.3%
Dietary Fiber 51.1 g204.5%
Sugars 579.2 g
Protein 125 g249.3%
Vitamin A 130.1% Vitamin C 11%
Calcium 67.3% Iron 201.7%
*Based on a 2000 Calorie diet
Directions
Cream butter and sugar together thoroughly.
Blend in the peanut butter.
Add the beaten eggs and mix well.
Sift flour, measure, and sift with the salt, soda, and cinnamon.
Blend flour into the creamed mixture along with the milk.
Stir in vanilla, rolled oats, and raisins.
Drop by teaspoonfuls about 2 inches apart on an ungreased cooky sheet.
Bake in a 375° oven about 15 minutes.
Chef
