Low-Fat Peanut Butter Cookies (Captain Crunch)

• 13 cup all-purpose flour
• 1 12 cups cap'n crunch peanut butter crunch cereal
• 1 12 cups all-purpose flour
• 14 teaspoon baking soda
• 14 teaspoon salt
• 4 tablespoons unsalted butter, softened
• 5 tablespoons crunchy peanut butter
• 1 14 cups packed brown sugar
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla
• 1 tablespoon water

1. Preheat oven to 350.
2. In a food processor, add 1/3 cup flour and cereal - pulse mixture until the cereal is finely ground.
3. Add the remaining 1 1/2 cups flour, baking soda and salt - pulse until completely combined.
4. In a large mixing bowl, beat together 4 tablespoon softened butter, peanut butter and sugar until light and fluffy.
5. Mix in the melted butter, egg and vanilla until combined.
6. Add the water and mix just until absorbed.
7. Scoop out the dough using a tablespoon cookie scoop and roll each piece into a ball.
8. Use the bottom of a glass or measuring cup to flatten the cookies until they are about 1/2" thick.
9. Use a fork to make the crosshatch on top.
10. Bake until the cookies are lightly golden around the edges, but the centers are still soft - about 10 to 14 minutes.
11. Remove the pan from the oven and let cool for 5 minutes.
12. Remove the cookies to a wire rack to cool completely.

flour, capn crunch peanut butter, flour, baking soda, salt, unsalted butter, crunchy peanut butter, brown sugar, unsalted butter, egg, vanilla, water

Taken from www.food.com/recipe/low-fat-peanut-butter-cookies-captain-crunch-384586 (may not work)