CRUNCHY PEANUT-BUTTER COOKIES WITH SHREDDED WHEAT

Crunchy Peanut-Butter Cookies With Shredded Wheat image

Provided by tanamarn

Categories Dessert

Time 41m

Yield 80-90 cookies, 80-90 serving(s)

Number Of Ingredients 11

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1 cup shortening or 1 cup margarine
1 cup chunky peanut butter
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour, unsifted
2 teaspoons baking soda
1/4 teaspoon salt
2 cups shredded wheat, crushed
1/2-2/3 cup coarsely-chopped peanuts

Steps:

Mix together the butter, peanut butter, granulated sugar, and brown sugar until creamy.
Add eggs and vanilla and beat until light.
Sift the flour with the soda and salt; stir into creamed mixture until well blended.
Lightly mix in the shredded wheat and peanuts.
Drop rounded teaspoonfuls of batter, about 2 inches apart, on ungreased cookie sheets. (This makes rather ragged cookies, so I like to roll them into balls first, but little pieces of shredded wheat DO stab a bit!) Using the tines of a fork, press dough flat in each direction to make a crisscross pattern on top of each cookie.
Bake in a 350 degree oven for about 10 to 12 minutes or until lightly browned.
Makes about 8 dozen cookies.

Nutrition Facts : Calories 94.5, Fat 4.9, SaturatedFat 1, Cholesterol 5.3, Sodium 57.5, Carbohydrate 11.6, Fiber 0.9, Sugar 5.5, Protein 1.9