Reindeer Peanut Butter Cookies
Peanutbutter Reindeer Cookies, photo by Diane Watkins
Adding an extra tablespoon of flour helps to firm them up so they keep their shape and don’t fall apart when you take them off the cookie sheet, but you could certainly leave it out. Remember that only Rudolph gets the red nose. I tried to make the antlers stick up, but I think they would be better if they were flat with the cookie. That way you could actually stack the cookies on the tray. My cookies didn’t stay on the tray long enough to need a second layer anyway, so it was not a problem.
These would be great to make with the kids. Make the dough ahead and put it in the fridge to chill and firm up. Then, when you’re ready, let the kids decorate them before popping into the oven.
Peanut Butter Reindeer Cookies
½ cup peanut butter
½ cup butter (no substitutes)
½ cup brown sugar
½ cup white sugar
1 egg
1 ¼ cup self-rising flour, plus 1 Tablespoon
m&m candies
pretzels
- Cream the peanut butter and the butter well with an electric mixer. Add the sugars and mix well again.
- Add the egg, mixing well.
- Sift the flour into the dough, stirring with a spoon. When all is mixed in, place the dough into a plastic bag and refrigerate for at least 1 hour to chill.
- Form 1 Tablespoon of dough into a triangle. Place 1 ½ – 2 inches apart on an ungreased cookie sheet. Poke the antlers into the dough, then the eyes and nose. The dough will expand when cooked.
- Bake for 15 minutes at 310 degrees. Carefully remove from the baking sheet and cool on a wire rack. Makes about 2 dozen cookies.
Dark Chocolate Cranberry Oatmeal Peanut Butter Cookies
By R Snyder
This is, hands down, the most amazing cookie I have ever tasted! The name is a mouth full, but don’t worry, you won’t be able to say it anyway because your mouth will be full of the cookies! It’s got everything you need for the perfect cookie, and it’s still wheat free! It is full of antioxidants, protein, and good fats. I never thought I would find a cookie that tastes as good as these that is still very healthy. Enjoy!
What you need:
1/2 cup of Dark Chocolate Dreams All Natural Peanut Butter from The Peanut Butter Co. (available at Kroger)
1/2 cup of Kroger blended Raspberry yogurt
1/2 cup of packed Kroger Light Brown sugar
1/2 cup of egg whites
1 cup of oat flour (ground from whole oats in food processor)
1/2 teaspoon of vanilla extract
1/2 teaspoon of baking soda
2 cups of quick cooking whole oats
1 cup of sweetened, dried cranberries
How to make them:
Preheat oven to 375 F. Add dark chocolate peanut butter, yogurt, brown sugar, egg whites and vanilla to blender and mix until everything looks creamy. I use the whip setting on my blender. This should only take about a minute, if that. Mix flour and baking soda together in a bowl and then add the mixture from the blender. Mix well. Add whole oats and cranberries to the bowl and mix well. Scoop out rounded teaspoonfuls of batter and place on ungreased cookie sheet, about 2 inches apart. Bake about 15 minutes. Cool on baking sheets for a minute or two and then finish cooling on a baking rack. Make several batches and freeze the left overs (if there are any!) for a great healthy snack.
