Peanut Butter Crunch Cookies

• 1-1/4 cups flour
• 1/2 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 cup (1/2 stick) butter or margarine, softened
• 1/3 cup crunchy peanut butter
• 2/3 cup firmly packed brown sugar
• 1 egg
• 1 tsp. vanilla

1. Preheat oven to 350F.
2. Mix flour, cereal, baking soda and salt; set aside.
3. Beat butter and peanut butter in large bowl with electric mixer on medium speed until well blended.
4. Gradually add brown sugar, beating until light and fluffy.
5. Blend in egg and vanilla.
6. Gradually add flour mixture, beating well after each addition.
7. Shape into 26 balls, each about 1 inch in diameter.
8. Place, 2 inches apart, on ungreased baking sheets.
9. Flatten each in crisscross pattern with fork dipped in flour.
10. Bake 12 to 15 minutes or until edges are lightly browned.
11. Cool 1 minute; remove from baking sheets.
12. Cool completely on wire racks.

flour, creamy wheat, baking soda, salt, butter, crunchy peanut butter, brown sugar, egg, vanilla

Taken from www.kraftrecipes.com/recipes/peanut-butter-crunch-cookies-55933.aspx (may not work)