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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (15g) Recipe makes 48 servings |
||
| Calories 66 | ||
| Calories from Fat 31 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.5g | 5% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 9mg | 3% | |
| Sodium 80mg | 3% | |
| Potassium 58mg | 1% | |
| Total Carbohydrate 7.9g | 2% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 4.7g | ||
| Protein 1.5g | 3% | |
Whole Wheat and Peanut Butter Cookies
By: senseicheryl
Aug 25, 2008
This recipe is from a cookbook called "A Collection of the Very Finest Recipes ever assembled into one Cookbook". Copyright 1979.
SERVES 48 , 4 dozen cookies
Ingredients
- 1/2 cup butter, softened (or margarine)
- 1/2 cup peanut butter
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups whole wheat flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup wheat germ, toasted
Directions
1
Preheat oven to 375 degrees.2
Thoroughly cream butter, peanut butter, brown sugar, egg and vanilla.3
Mix together the dry ingredients, except the wheat germ.4
Blend the dry mixture into the creamed mixture.5
Shape into 1 inch balls; roll in wheat germ.6
Place 2 inches apart on ungreased cookie sheets.7
Flatten in crisscross pattern with a fork.8
Bake for 10-12 minutes.9
Cool slightly.10
Remove from cookie sheet to wire rack.
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- Course > Desserts > Cookies & Brownies > Rolled-Out
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- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
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Featured Reviews for This Recipe
From: jennifer in new jersey
On Dec 27, 2008
Very nice cookie recipe. I have made many different peanut butter cookie recipes, but I was looking for one with the whole wheat flour and wheat germ as well. Toasting it is a must as I have tried recipes without toasting it and it does not make for a nice texture or taste. I followed this recipe exactly except I cut the sugar in half. I probably could have gone to 3/4 a cup but even with half a cup it was very good. I used all organic ingredients and crunchy peanut butter. The texture was soft but not falling apart, and the flavor was very nice. Compared to recipes that do not use flour at all (the flourless ones) I think it depends on what you are looking for; there seems to be a stronger peanut butter flavor in the flourless ones but I could definitly taste the peanutbutter in this, and I will make this again; thank you for sharing!
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