Energy Cookies

Spunky Cookies

½ cup butter

1 cup crunchy peanut butter

½ cup firmly packed brown sugar

½ cup granulated sugar

1 eggs

2 tsp. vanilla extract

½ tsp. baking powder

¼ tsp. baking soda

1¼ cups all-purpose flour

2 pkgs. maple & brown sugar instant oatmeal

1 cup coconut

1 cup raisins

Preheat oven 375º

Cream together butter and peanut butter, then add sugar, baking powder, baking soda, and cream until well blended.  Add egg and vanilla mixing well.  Add flour first and then oats, raisins and coconut. Once all blended drop by spoonful two inches apart on ungreased cookie sheet.  Bake at 375º for 8 minutes. Let cool on cookie sheet one minute, then transfer to wire rack to cool completely.

Yield 4 dozen cookies.         

© Crackerberries 2016

Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies

½ cup butter

1 cup crunchy peanut butter

1 cup firmly packed brown sugar

2 eggs

1 tsp. baking powder

½ tsp. baking soda

1½ cups all-purpose flour

2 cups rolled oats

¼ cup salted peanuts, crushed

¼ cup vanilla creamer

½ cup raisins

Preheat oven 375º

Cream together butter and peanut butter, then add sugar, baking powder, baking soda, and cream until well blended.  Add eggs and vanilla creamer, mixing well.  Add flour first and then oats, raisins and peanuts. Once all blended drop by spoonful two inches apart on ungreased cookie sheet.  Bake at 375º for 10 minutes.

Yield 5½ dozen cookies.         

© Crackerberries 2015

Raisin Oaties

Raisin Oaties

At 65 calories per cookie, you’re going to love this sweet treat!

1 cup whole grain quick oats

1¼ cup all-purpose flour

1 tsp. cinnamon

½ tsp. baking soda

1/8 tsp. salt

3 egg whites

½ cup brown sugar, firmly packed

¼ cup granulated sugar

¼ cup butter flavored Crisco (or butter)

1 tsp. vanilla

1/3 cup pear preserves (or apple sauce)

1 cup raisins

Preheat oven to 325º

Combine flour, oats, cinnamon, baking soda and salt in medium bowl and set aside. Whip egg whites until frothy; add sugars, butter and vanilla.  Stir in preserves and add flour mixture and stir well. Fold in raisins. Drop by tablespoon on lightly greased cookie sheet. Bake 10-12 minutes and immediately remove to cool on wire racks.

Yield: 3 dozen plus 2

© Crackerberries 2014

No Bake Cookies

No Bake Cookies

In the summer no one likes to get the oven going.  These are a perfect cookie alternative.  The granola healthy version

2 cups sugar

½ cup cocoa

4 tbsp butter

½ cup milk

½ cup crunchy peanut butter

1 tbsp vanilla extract

1 cup whole grain quick oats

2 cups granola cereal (Quaker Natural oats, honey & almonds)

Place sugar, cocoa, butter and milk in a medium sauce pan.  Bring to a boil, stirring mixture constantly.  Add peanut butter, vanilla, oats and granola.  Stir well and remove from heat.  Drop by spoonfuls onto wax paper.  Let cool completely and harden.

Yield:  40 cookies

© Crackerberries 2013

Brandied Raisin Oatmeal Cookies

Brandied Raisin Oatmeal Cookies

¼ cup coffee brandy

1 cup raisins

¾ cup butter flavored Crisco

1 cup firmly packed brown sugar

1 tsp baking soda

1 tsp vanilla

½ tsp cinnamon

¼ tsp ground cloves

2 eggs

1½ cups all purpose flour

2 cups rolled oats

Combine brandy and raisins and soak for at least ½ hour.

Preheat oven 375º

Cream together Crisco, brown sugar until fluffy; add eggs and vanilla and beat until well blended.  Combine flour, baking soda, cinnamon and ground cloves and mix well then add to brown sugar/egg mixture.  Once all blended add oats and raisins and stir just to combine.  Drop by spoonfuls on ungreased cookie sheet.  Bake at 375º for 10 minutes.

Yield 57 cookies at 63 calories per cookie

© Crackerberries 2011

Oatmeal Raisin Cookies

1 cup butter flavored Crisco

1½ cup packed brown sugar

2 tsp vanilla extract

2 eggs

2 tsp baking soda

2½ cups flour

2 cups rolled oats

1 cup coconut

1 cup raisins

Preheat oven 375º.

Cream the Crisco and brown sugar together in large mixing bowl until fluffy.  Add vanilla and eggs one at a time, mixing well after each.  Mix in flour and baking soda until well blended.  Add oats, coconut and raisins. 

Drop by scoops on ungreased cookie sheet two inches apart.  Bake 375º 10-12 minutes.  Remove from cookie sheet immediately and cool on wire racks.  Yield 5 dozen.

© Crackerberries 2011