Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup peanut butter
- 1/3 cup butter, softened
- 1/2 cup packed brown
- sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 2 3/4 cup quick-cooking
- oats
- 2/3 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup raisins
- =
Directions
In bowl, beat together peanut butter, butter and sugars until light and fluffy; beat in eggs, one at a time, and vanilla. Combine oats, flour, baking soda and salt; using wooden spoon, gradually stir into bowl. Stir in raisins. Roll heaping teaspoonfuls (5 ml) of batter into balls. Place on lightly greased baking sheets and flatten with palm of hand. Bake in 375 °F (109 degree c) oven for 10 minutes or until golden. Let cool on rack. (can be stored in airtight container for up to 5 days). Makes about 5 dozen. Per cookie: about 65 calories, 2 g protein, 3 g fat, 9 g carbohydrate