Peanut Butter Nuggets


  • ¾ c. unbleached flour
  • ¼ c. uncooked quick oats
  • 1½ tsp. cornstarch
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ½ c. brown sugar
  • ¼ c. non-hydrogenated vegetable shortening
  • 2 Tbsp. canola oil
  • 1/3 c. creamy peanut butter
  • ½ tsp. pure vanilla extract


  • ¼ c. creamy peanut butter
  • ¼ c. powdered sugar
  • ¼ c. water


  1. In a medium bowl combine the flour, oats, cornstarch, baking soda and salt. Stir to combine, and set aside.
  2. In a large mixing bowl beat the brown sugar, shortening, and oil with an electric mixer until smooth and fluffy. Add the peanut butter and beat until well mixed.
  3. Add the dry ingredients and beat with electric mixer until combined. Using a round 1 tablespoon measuring spoon, scoop out a tablespoon of dough and place on an ungreased baking sheet.
  4. Bake at 375 degrees for 10 minutes. Let cool on baking sheet and then transfer to a baking rack. Mix glaze ingredients together until smooth and creamy and frost each cookie with the peanut butter glaze.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.