A traditional peanut-butter cookie with a little less sugar and a little more crunch!
Peanut Butter-Krispie Cookies
1/2 cup Crisco shortening
3/4 cup peanut butter
1 cup brown sugar, packed
3 TBL milk
1 TBL vanilla extract
1 1/4 cup flour
3/4 cup oatmeal
3/4 tsp salt
3/4 tsp baking soda
1/2 cup Rice Krispies cereal
Combine Crisco, peanut butter, brown sugar, milk and vanilla in mixing bowl until well blended. Mix in egg. Add flour, oatmeal, salt and baking soda and stir. Fold in Rice Krispies.
Use a cookie scoop and drop onto baking sheets covered with Silpat or parchment. Leave 2 inches between cookies on baking sheets. With a fork, make criss-cross shapes in tops of cookies.
Bake at 375 for 7 to 8 minutes. Edges will be lightly brown. Allow to set 3 minutes before removing to rack to cool.
Nutrition facts based on one cookie per serving.
copyright 2014 Barb Szyszkiewicz