Saturday, May 30, 2009

PEANUT BUTTER CRUNCH COOKIES

1/4 cup butter, softened
1/4 cup creamy peanut butter
1/4 cup granulated sugar
1/4 packed brown sugar
1 egg
1/4 tsp vanilla extract
1/2 cup all-purpose flour
1/4 cup quick oats
1/4 tsp baking soda
1/8 tsp salt
1/4 cup Grape-Nuts cereal

Preheat oven to 350 degrees.

In a small mixing bowl, cream the butter, peanut butter, granulated sugar and brown sugar together. Beat the egg and vanilla extract into the creamed mixture. In another bowl, combine the flour, oats, baking soda and salt; gradually add to the creamed mixture mixing well. Stir in the cereal. Drop batter by rounded teaspoonfuls, about 3-inches apart, onto ungreased cookie sheets. Dip a fork in flour and flatten each cookie slightly. Bake at 350 degrees for 9 to 12 minutes until lightly browned. Do not overbake. Allow to cool 5 minutes before removing from the cookie sheets. Complete cooling on wire racks.

Yield about 2 1/2 dozen.

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