You may also like
Categories:
butter crunchy peanut butter brown sugar vanilla eggs milk whole wheat flour non-fat powdered milk cinnamon salt oats semi-sweet chocolate chips cranberries raisins golden raisin coconut flakes cinnamon flav
Viewed: 49 - Published at: 2 years agoIngredients
- 12 cup butter, softened
- 1 cup crunchy peanut butter
- 1 14 cups brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 13 cup milk
- 1 14 cups white whole wheat flour
- 13 cup non-fat powdered milk
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup old fashioned oats
- 1 cup semi-sweet chocolate chips
- 12 cup dried cranberries
- 12 cup raisins
- 12 cup golden raisin
- 12 cup coconut flakes
- 12 cup cinnamon flav-r-bite
Method
- 1) Preheat the oven to 350F Spray two baking sheets with nonstick pan spray.
- 2) In the bowl of your mixer combine the butter, peanut butter, brown sugar, and vanilla.
- Beat on medium high speed until lightened and fluffy.
- 3) Add in the eggs and liquid milk, mix until well combined.
- Scrape the bottom and sides of the bowl once or twice.
- 4) On low speed mix in the flour, dried milk, cinnamon and salt.
- Mix until the dough is cohesive.
- Add last 7 ingredients until combined.
- 5) Use a 1/4 cup to measure out batter.
- Place 2 inches apart, slightly flattening each mound.
- This recipe contains no leaveners, so the cookies will only spread and rise slightly.
- 6) Bake the cookies for 18-20 minutes, until lightly browned.
- Do not over-bake or the cookies will be dry and crumbly.
- Cool on cookie sheets for 5-8 minutes.
- Move to a wire rack to cool completely.
- Enjoy!
