Post by Granny Smith on Mar 18, 2008 9:40:36 GMT -5
Jellybean Gems
contributed by gayla
This little cookies are a great way to use up those left over Easter Jelly beans
2 cups quick cooking Oatmeal
1 cup brown sugar
1 cup sugar
3/4 cup jelly beans in assorted colors
1 1/2 teaspoons baking soda
1/2 cup creamy peanut butter
2 eggs
preheat oven to 350
place the peanut butter and eggs into a large bowl , and cream with the mixer on low or with a fork
Add the dry ingredients to the peanut butter mixture , and mix with a spoon until well combined
Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet , spacing the cookies about 2 inches apart to allow for spreading
Bake for 10 to 12 miuites or until light brown in color . Allow to cool for 5 minutes on baking sheet . Then transfer to wire racks and cool completely serve immediately or store in airtight container for up to 2 weeks ( cookies never last that long at my house.)
contributed by gayla
This little cookies are a great way to use up those left over Easter Jelly beans
2 cups quick cooking Oatmeal
1 cup brown sugar
1 cup sugar
3/4 cup jelly beans in assorted colors
1 1/2 teaspoons baking soda
1/2 cup creamy peanut butter
2 eggs
preheat oven to 350
place the peanut butter and eggs into a large bowl , and cream with the mixer on low or with a fork
Add the dry ingredients to the peanut butter mixture , and mix with a spoon until well combined
Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet , spacing the cookies about 2 inches apart to allow for spreading
Bake for 10 to 12 miuites or until light brown in color . Allow to cool for 5 minutes on baking sheet . Then transfer to wire racks and cool completely serve immediately or store in airtight container for up to 2 weeks ( cookies never last that long at my house.)