P B & O Snackers Recipe

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P B & O Snackers Recipe

 



Appetizers are small first course dishes presented before the entree or main meal.


These are typically served at the beginning of the meal in order to inspire the appetite.

Frequently referred to as the "First Course." These normally consist of small portions of cold or hot foods (such as a salad, egg roll, crab cakes, buffalo wings etc) which are intended to set the digestive fluids to their duties and in doing so whet the appetite for the other courses to come.

Different cultures will have their own particular variations, for example:

  • Tapas (Spain)
  • Mezedakia (Greece)
  • Antipasto (Italy)


Although normally served before a main course, appetizers also make ideal finger food for parties and entertaining. You may also like to create a whole meal beased on selection of different appetizers.

These appetizers are part of our collection of over 60,000 recipes.

If you are looking for other appetizers, you can find more information on the sites listed below:

Appetizers on Yahoo
Appetizers on DMOZ
Appetizers Recipe Ideas
Appetizers on Looksmart


 




P B & O Snackers

 

Ingredients

3 cup old-fashioned rolled oats (not quic, k-cooking)
1 cup all-purpose flour
2 tsp ground cinnamon
1/4 tsp salt (if peanut butter is unsalted)
1/4 tsp ground nutmeg
1 tsp baking soda
1 cup unsalted butter, at room temperatur, e (2 sticks)
1 cup peanut butter, chunky or smooth
1 cup firmly packed light-brown sugar
1 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cup semisweet chocolate chips or raisin, s



 

Preparation

Preheat the oven to moderate (350F)

Stir together the oats, flour, cinnamon, salt (if using), nutmeg, and
baking soda in a large bowl. Beat together the butter,peanut butter,
and the brown and white sugars in a large bowl at medium speed until
light and fluffy, about 4 minutes. Add the eggs, one at a time,
beating for 1 minute after each addition. Beat in the vanilla.

Beat in the oat mixture on the lowest mixer speed just until blended.
Stir in the chips or raisins by hand. The dough can be refrigerated,
covered, for up to 24 hours, or used immediately.

If using unchilled dough, drop onto ungreased baking sheets without
rolling and do not flatten. Scoop chilled dough by rounded
tablespoons, roll into balls between palms, and place on greased
baking sheets, spacing 2 inches apart. Flatten to 1/2-inch thickness
with palm of hand.

Bake for 12 to 15 minutes until golden and just firm around the
edges. Cool on the baking sheets for 2 minutes. Drizzle with melted
dark and white chocolate, if you wish. Transfer to racks to cool
completely. Store airtight for up to 3 days.

Makes about 4 dozen cookies.

Nutrient Value per Cookie: 158 Calories, 3 g Protein, 9 g Fat, 18 g
Carbohydrate, 48 mg Sodium, 19 mg Cholesterol.

Exchanges: 1/2 starch/bread, 3/4 fruit, 1 3/4 fat.

[FAMILY CIRCLE; 2/1/91]

Posted by Fred Peters.

 

 

Servings: 4

 

 

 

 


 

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