Whole Wheat Peanut Butter Cookies

Whole wheat flour is often put aside when it comes to cookies, but when paired with nutty peanut butter, the results are a perfect balance

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Servings 3 1/2 dozen

Ingredients

500 ml or 2 cups All-Bran Flakes* cereal
250 ml or 1 cup whole wheat flour
5 ml or 1 tsp baking soda
125 ml or 1/2 cup peanut butter
30 ml or 2 tbsp soft (tub) margarine
250 ml or 1 cup firmly-packed brown sugar
75 ml or 1/3 cup water
1 egg
2 ml or 1/2 tsp vanilla extract
250 ml or 1 cup raisins

Directions

1. Stir together crushed cereal, flour and soda; set aside.

2. In large bowl cream together peanut butter, margarine and sugar until fluffy. Lightly beat together water, egg and vanilla and blend into peanut butter mixture. Stir in flour mixture until well combined, then raisins.

3. Drop by level 15 ml measure (tablespoonful) about 5 cm (2") apart onto ungreased baking sheets; use fork to flatten.

4. Bake at 180°C (350°F) about 12 minutes or until lightly browned. Remove immediately from baking sheets to cool on wire racks.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.