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Continued: Recipes: 3 lunchbox cookies

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  • Last update: January 29, 2014 - 12:56 PM

• 1 1/2 c. peanut butter

• 1 egg

• 2 tsp. vanilla extract

• Pinch salt

• 1 1/2 c. flour

• 2 c. semisweet chocolate chips


To prepare glazed peanuts: Line a baking sheet with aluminum foil and brush lightly with vegetable oil.

In a medium saucepan over medium-low heat, combine sugar, 1/4 cup water and corn syrup, and cook, swirling pan occasionally, until sugar dissolves. Increase heat to high, bring mixture to a boil and cook until mixture turns amber, about 7 minutes after mixture comes to boil. Remove from heat and stir in butter, vanilla extract and peanuts. Working quickly, pour mixture onto prepared baking sheet and cool completely. Chop glazed peanuts into small pieces.

To prepare dough: Preheat oven to 350 degrees and line baking sheets with parchment paper.

In a bowl of an electric mixer on medium-high speed, beat butter for 1 minute. Add brown sugar and granulated sugar and beat until light and fluffy, about 2 minutes. Add peanut butter and mix until thoroughly combined. Add egg, vanilla extract and salt and mix until thoroughly combined. Stir in flour, chocolate chips and peanuts (dough will be stiff). For each cookie, mound 3 tablespoons dough onto prepared baking sheet, then flatten, spacing cookies 1 inch apart. Bake until golden brown, about 17 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.



oatmeal toffee discs √

Makes about 4 dozen cookies.

Note: From Linda Faust of Minneapolis. “I have tried several of your recipes, but always seem to revert to my beloved traditional favorites,” she wrote. “The Oatmeal Toffee Discs [pictured above] is an original with me.”

• 2 1/2 c. oatmeal, divided

• 1 1/4 c. whole wheat flour

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