Ingrients & Directions


250 ml Butter; Unsalted, Softened
60 ml Creamy Peanut Butter
1 lg White Egg; Separated
5 ml Vanilla Extract
325 ml All-Purpose Flour
250 ml Old Fashioned Rolled Oats
60 ml Wheat Germ
250 ml Salted Dry-Roasted Peanuts;
-finely chopped
250 ml Light Brown Sugar; firmly
-packed

In a mixing bowl with an electric mixer, cream together Butter, Peanut
Butter, Sugar, then beat in egg yolk and vanilla extract. Add flour, oats,
and wheat-germ and beat the mixture until just combined. Spread the batter
evenly into a buttered jelly roll pan, 15 -1/2 x 10-1/2 x 1 inch (40 x 27 x
2.5 cm) smoothing the top, spread egg white, beaten lightly, over batter,
and then sprinkle peanuts evenly over it. Bake the mixture in the middle of
a pre heated 300 F (150 C) oven for 25 to 30 minutes, or until the top is
golden brown. Transfer the pan to a wire rack to cool. While the mixture is
still HOT, cut into small even squares and let the cookies cool completely
in the pan.


Yields
30 servings