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Rolled Oats and Peanut Butter CookiesRolled Oats and Peanut Butter Cookies

Prepared by: Tammy Roberts,
Nutrition Specialist,

University of Missouri Extension

July 10, 2016

 

Yield: 3 dozen

 

Ingredients

  • 1 ripe banana
  • 1/2 stick (4 Tablespoons) unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/2 cup peanut butter
  • 1/3 cup light brown sugar, packed
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 2/3 cup rolled oats

 

Preparation

  • Preheat oven to 375 degrees
  • In a large bowl mash the banana with a fork. Add the softened butter, peanut butter, sugar, and brown sugar and blend well.
  • Add the egg and vanilla and mix until smooth. Add flours and baking soda and mix until smooth. Stir in rolled oats.
  • Scoop dough with a teaspoon and shape into 1-inch balls. Place dough balls 2 inches apart on an ungreased baking sheet.
  • Flatten dough balls with a fork using a criss-cross pattern on the cookies.
  • Bake on the middle rack of the oven until cookies are lightly browned, about 8-10 minutes.

 

Nutrition information per serving (2 cookies)

Calories: 130

Total Fat: 7g

Saturated fat: 2.5g

Protein: 3g

Sodium: 374mg

Carbohydrates: 16g

Fiber: 1g

 

 

Source: Share Our Strength’s Cooking Matters Program

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to hthttp://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.p>

 


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Last update: Monday, June 27, 2016