Mambo Sprouts

Peanutty Oatmeal Drops

Recipe submitted by Erika S. of Coatesville, PA, for the Mambolicious Recipe Contest 2009.

Ingredients:

• 1/2 cup unsalted butter, softened at room temperature
• 3/4 cup natural peanut butter (creamy or crunchy style)
• 1/2 cup granulated sugar
• 2/3 cup packed brown sugar
• 1/4 cup Equal Exchange baking cocoa
• 2 large eggs
• 1 tsp. vanilla extract
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/4 cup white whole wheat flour or whole wheat pastry flour
• 2 cup rolled oats (not instant)
• 1/2 cup The Ginger People’s crystalized ginger, chopped

Directions:

1. Preheat oven to 375°. Cream together the butter and peanut butter with the granulated sugar until thoroughly combined, then add the brown sugar and instant hot chocolate.
2. Add the eggs and vanilla and mix well, then add the baking powder and baking soda. Add the flour, oats, and crystalized ginger and stir just until completely combined.
3. Drop by generous teaspoonfuls onto an ungreased cookie sheet, about an inch apart.
4. Using the bottom of a glass dipped in more granulated sugar, lightly flatten the top of each cookie.
5. Bake in preheated oven for about 10 minutes until edges are lightly brown. Remove immediately to a rack to cool.
6. When completely cool, store in an air-tight container to maintain crispness.

Servings: 36