Peanut Butter Cookies

  • 2/3 cup packed light brown sugar
  • 1/2 cup peanut butter, crunchy
  • 1/3 cup unsalted butter, softened
  • 1 each large eggs
  • 1 teaspoon vanilla
  • 1 1/4 cups CREAM OF WHEAT - Regular
  • 1/2 cup flour
  • 1/2 teaspoon baking soda
  • PLACE sugar, peanut butter, butter, eggs and vanilla in large bowl of electric mixer fitted with paddle attachment. Beat on medium speed until mixture is well blended and fluffy.
  • ADD cereal, flour and baking soda; beat until mixture forms a stiff dough.
  • PORTION out 8 dozen balls of dough using a #24 scoop (or 1 dozen balls of dough for trial recipe). Place 2 dozen balls on each of 4 parchment-lined full sheet pans (or 1 dozen balls on parchment-lined half sheet pan for trial recipe). Flatten balls with bottom of cup. Use fork to make crisscross pattern on tops, if desired.
  • TIP: For a flourless peanut butter cookie, prepare as directed omitting flour and CREAM OF WHEAT Regular. Add 3-1/2 qt. CREAM OF WHEAT Instant and 16 eggs (or 1-3/4 cups CREAM OF WHEAT Instant and 2 eggs for trial recipe) with the baking soda.