Bunny's Rockport Cookies
Our friend Bunny Adamson
brought both of these cookies for a weekend visit to
the Rockport house. We couldn't decide which we liked
best, so here are both of them!
PB and Chocolate Pan
Cookies (Can be mixed with a spoon)
3/4 C chunky peanut
butter
2 large eggs
1 tsp vanilla extract
1 C firmly packed light
brown sugar
2 C all-purpose baking
mix
1 (12 oz) pkg dark
chocolte morsels, divided
Stir together peanut
butter, eggs, and vanilla in large bowl.
Stir in brown sugar until
combined. Add baking mix and 3/4 C chocolate
morsels, stirring just until moistened. Spread
mixture in a lightly greased 15 x 10 in. jelly-roll
pan.
Bake at 32 degrees for 20
minutes or until golden brown. Remove from oven and
sprinkle evenly with remaining 1 1/4 C dark chocolate
morsels; let stand 5 min. or until choc. melts.
Spread melted chocolate evenly over top. Cut into
triangles, bars, or squares.
Better-Healthier Cookies
1/2 C sugar
1 C packed light rown
sugar
1 egg
1/2 C canola oil
1 1/2 Tsp vanilla extract
1/4 C water
1 C unbleached
all-purpose flour
1 C whole-wheat flour
2 C rolled oats
1 tsp baking soda
1/2 Tps salt
2 C cornflakes, crushed
1/4 C coconut
1/3 C chopped pecans,
toasted
Preheat oven to 325
degrees. Spray cookie sheet with nonstick spray; set
aside
In large bowl beat
together sugars, egg, canola oil, vanilla and water.
In medium bowl combine
flours, oats, baking soda and salt.
Add flour mixture to
sugar mixture and mix well. Add cornflakes, coconut
and pecans.
Shape dough into 1 1/4
Inch balls and place on prepared cookie sheet and
flatten slightly with the palm of your hand. Bake 12
to 14 minutes, or until lightly browned. Allow to
cool for 2 minutes on the pan, then remove to a rack
to finish cooling. Makes 54 cookies.