Soft Ginger Peanut Cookies
Soft and chewy ginger-spiced cookies sweetened with molasses and laced with crunchy bits of roasted peanuts.
1 1/4 cups all-purpose flour
3/4 cup toasted wheat germ
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2/3 cup packed golden brown sugar
1/3 cup peanut oil
1/4 cup mild molasses
1 large egg
1/2 cup roasted peanuts, finely chopped
2 tablespoons granulated sugar
- Preheat oven to 350°F (175°C).
- In medium bowl, stir together flour, wheat germ, soda, ginger and cinnamon; set aside.
- In mixing bowl, combine brown sugar, oil, molasses and egg; beat with electric mixer on medium-high to high speed until well blended. Beat (on low speed) or stir in flour mixture. Stir in peanuts.
- With lightly oiled hands, form dough into 30 (about 1 1/4-inch) balls. Roll in granulated sugar. Place, 2-inches apart, on 2 lightly oiled baking sheets.
- Bake for 8 to 10 minutes, until edges are set and tops are crackled. Cool cookies for 2 minutes on sheet; remove from sheet to wire rack to cool completely.
- Store in an airtight container.
Makes 30 cookies.
Nutritional Information Per Serving (1/30 of recipe; 1 cookie): Calories: 97; Calories from Fat: 36; Fat: 4g; Trans fats: 0g; Cholesterol: 6mg; Carbohydrate: 13g; Protein: 2g; Fiber: 1g; Sodium: 47mg.
Recipe and photograph courtesy of the National Peanut Board.