Peanut Butter Chewies Recipe
Ingredients
| Smooth peanut butter | 1/3 Cup (16 tbs) | |
| Margarine | 1/2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1 Cup (16 tbs) | |
| 2 medium-size eggs | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| 1/2 cup whole-wheat flour | ||
| Molasses | 1/3 Cup (16 tbs) | |
| Baking powder | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Quick oats | 3 Cup (16 tbs) | |
| Raisins | 1/4 Cup (16 tbs) | |
Directions
1. Preheat the oven to moderate (350°). Lightly grease cookie sheets.
2. Beat together the peanut butter, margarine and brown sugar in a medium-size bowl until smooth and fluffy. Beat in the eggs until blended.
3. Beat in the all-purpose and whole-wheat flours, molasses, baking powder and salt.
4. Stir in the oats and raisins. Drop the batter by teaspoonfuls, 1 inch apart, onto the prepared cookie sheets.
5. Bake the cookies in the preheated moderate oven (350°) for 15 to 18 minutes or until browned. Cool the cookies on the cookie sheets on a wire rack before removing the cookies from the sheets.
2. Beat together the peanut butter, margarine and brown sugar in a medium-size bowl until smooth and fluffy. Beat in the eggs until blended.
3. Beat in the all-purpose and whole-wheat flours, molasses, baking powder and salt.
4. Stir in the oats and raisins. Drop the batter by teaspoonfuls, 1 inch apart, onto the prepared cookie sheets.
5. Bake the cookies in the preheated moderate oven (350°) for 15 to 18 minutes or until browned. Cool the cookies on the cookie sheets on a wire rack before removing the cookies from the sheets.
Chef
