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I got a wild hair in the kitchen tonight and decided to make some cookies. I was torn between peanut cashew butter cookies and oatmeal walnut raisin cookies, then decided on the peanut cashew butter cookies. They're really yummy.
PEANUT CASHEW BUTTER COOKIES
3/4 cup crunchy peanut butter
(make sure to choose a brand with no added sugar--
the label should state "peanuts, peanut oil, salt)
3/4 cup smooth cashew butter
1/2 cup unsalted cashews, chopped
1/2 cup butter
1/2 cup Crisco
1½ cups coconut palm sugar
2 tsp vanilla extract
2 extra-large eggs
2½ cups whole-wheat flour
1½ teaspoons baking soda
1 teaspoon baking powder
¾ cup rolled oatmeal, uncooked
With an electric mixer, cream together peanut butter, butter, Crisco, chopped cashews, sugar & vanilla. Beat in eggs until mixture is light and fluffy.
In a separate bowl sift together flour, baking soda and baking powder. Fold in the oats and then blend the dry mixture into the batter.
Roll into 1½-inch balls and put onto two baking sheets, 20 to a sheet. Flatten each ball with a fork, making a criss-cross pattern.
Bake in a preheated 375 degrees F oven for about 12 minutes or just until cookies begin to brown.
Allow to cool for a few minutes on the baking sheet, then transfer to paper towels. Tightly store in a ziplock bag.
Makes 40 cookies.
~
I got a wild hair in the kitchen tonight and decided to make some cookies. I was torn between peanut cashew butter cookies and oatmeal walnut raisin cookies, then decided on the peanut cashew butter cookies. They're really yummy.
PEANUT CASHEW BUTTER COOKIES
3/4 cup crunchy peanut butter
(make sure to choose a brand with no added sugar--
the label should state "peanuts, peanut oil, salt)
3/4 cup smooth cashew butter
1/2 cup unsalted cashews, chopped
1/2 cup butter
1/2 cup Crisco
1½ cups coconut palm sugar
2 tsp vanilla extract
2 extra-large eggs
2½ cups whole-wheat flour
1½ teaspoons baking soda
1 teaspoon baking powder
¾ cup rolled oatmeal, uncooked
With an electric mixer, cream together peanut butter, butter, Crisco, chopped cashews, sugar & vanilla. Beat in eggs until mixture is light and fluffy.
In a separate bowl sift together flour, baking soda and baking powder. Fold in the oats and then blend the dry mixture into the batter.
Roll into 1½-inch balls and put onto two baking sheets, 20 to a sheet. Flatten each ball with a fork, making a criss-cross pattern.
Bake in a preheated 375 degrees F oven for about 12 minutes or just until cookies begin to brown.
Allow to cool for a few minutes on the baking sheet, then transfer to paper towels. Tightly store in a ziplock bag.
Makes 40 cookies.
