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11.16 Chocolate Peanut Butter Cookies




Description

This article is from the Children Allergies and Asthma FAQ, by Eileen Kupstas Soo kupstas@cs.unc.edu with numerous contributions by others.

11.16 Chocolate Peanut Butter Cookies

[adapted from
The Allergy Cookbook and Food Buying Guide
by Pamela Nonken and S. Roger Hirsch, M.D.]

These cookies rated highly with both my husband and my 5 year old niece (who enjoyed
making them under supervision)


2 ounces unsweetened baking chocolate
1/2 cup crunchy natural peanut butter*
2/3 cup sugar, or less to taste
2 tablespoons vegetable oil (safflower oil is listed in original recipe)
1 cup rolled oats, uncooked
3/4 cup raisins
1/2 cup non-roasted nuts, chopped **

*you can use commercial peanut butter if allergies permit
**you can use another 1/2 cup raisins instead of the nuts


Melt chocolate and peanut butter together with oil, stirring
occasionally. This can be done on the stove over low heat or in the
microwave. When well blended, stir in the remaining ingredients.
Drop by rounded teaspoonfuls onto waxed paper. You may need to use
your hand to shape them if the cookies refuse to stick together;
this won't matter in the final product. Chill until firm. These
should be stored in the refrigerator.

About 2 dozen cookies.




 

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