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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chocolate-Peanut Butter Oatmeal Buttons

Makes: 36 servings Yield: about 120 mini cookies
Prep 35 mins Chill 1 hr Bake 350° 6 mins to 8 mins
Peanutty Fruit and Chocolate Chip Cookies
Ingredients
  • 1 1/2  cups  regular rolled oats
  • 1/2  cup  all-purpose flour
  • 1/4  cup  unsweetened cocoa powder
  • 1/2  teaspoon  baking soda
  • 1/8  teaspoon  salt
  • 1/2  cup  unsalted butter, softened
  • 1/2  cup  peanut butter
  • 1/2  cup  granulated sugar
  • 1/2  cup  packed light brown sugar
  • 1  egg
  • 3  ounces  semisweet chocolate, chopped or 1/2 cup semisweet chocolate pieces
  • 1/2  cup  dried cranberries
  •  Strawberry ice cream (optional)
Directions

1. In a medium bowl combine oats, flour, cocoa powder, baking soda, and salt; set aside.

2. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium speed until smooth. Add granulated and brown sugars; beat 2 minutes more until mixture is smooth. Add egg; beat for 1 minute. Reduce mixer speed to low; blend in the oat mixture, mixing only until it disappears into the dough. Using a sturdy spatula, stir in chocolate and dried cranberries.

3. Divide dough in half; wrap each half in plastic wrap. Refrigerate at least 1 hour (or up to 2 days).

4. Position oven racks to divide oven into thirds; preheat to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

5. Working with one half of the dough at a time, shape dough into 3/4-inch balls. Place balls about an inch apart on the prepared baking sheets, pressing down gently into rounds.

6. Bake 6 to 8 minutes until just firm around the edges, rotating the baking sheets from top to bottom and front to back at the halfway point. Remove baking sheets from oven; let rest for 2 minutes. Carefully transfer cookies to a wire rack. They will firm as they cool. Repeat with remaining dough, always starting with a cool baking sheet.

7. Serve with strawberry ice cream, if desired.

From the Test KitchenFor standard size cookies
  • Shape dough into 1- to 1 1/4-inch balls. Place balls of dough about 2-inches apart on prepared baking sheets, pressing down gently into rounds. Bake in a 350 degrees F oven for 9 to 11 minutes or until just firm around the edges. Cool as directed. Makes about 45 cookies.
Nutrition Facts (Peanutty Fruit and Chocolate Chip Cookies)
  • Servings Per Recipe 36,
  • cal. (kcal) 31,
  • Fat, total (g) 2,
  • chol. (mg) 4,
  • sat. fat (g) 1,
  • carb. (g) 4,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 2,
  • pro. (g) 1,
  • vit. A (IU) 26,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 2,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 14,
  • Potassium (mg) 17,
  • calcium (mg) 2,
  • iron (mg) 0,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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