Sitting Pretty

Maybe you've guessed where I'm going with this one (the picture may help). Ella is sitting, solo! Okay, so she's not the most stable, and she doesn't quite get the idea that she can't lean too far in any one direction. She's doing a fabulous job learning, though. Such a proud mommy am I!


So maybe one day you thought, "I'm going to get healthy now," and you went out and bought a box of a certain high-fiber cereal, only to discover that the box tastes better than the cereal inside. I haven't experienced this myself (ha ha), but this is a yummy recipe, even if you have to go out and buy the cereal.

Peanut Butter Cookies

Prep Time:1 hr

Start to Finish:1 hr

Makes:About 3 dozen cookies

1 1/2	cups Fiber One® original bran cereal
1/2	cup butter or margarine, softened
1/2	cup granulated sugar
1/2	cup packed brown sugar
1/2	cup creamy peanut butter
2	eggs
1 1/4	cups Gold Medal® all-purpose flour
1/2	teaspoon baking soda
1/2	teaspoon baking powder
1/4	teaspoon salt
1	tablespoon granulated sugar

1.	Heat oven to 375°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
2.	In large bowl, beat butter, 1/2 cup granulated sugar and the brown sugar and with electric mixer on medium speed until creamy. On low speed, beat in peanut butter and eggs until smooth. Beat in flour, baking soda, baking powder and salt until well blended.
3.	Stir in cereal until well blended.
4.	Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 3 inches apart. Flatten in crisscross pattern with fork dipped in 1 tablespoon granulated sugar.
5.	Bake 10 to 11 minutes or until set and very light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.

A Few Notes: I did two half-batches, one for Edwin and one for myself. I used Splenda for mine and sugar for his. I also added 1-2 Tbsp. butter to his as well as 1-2 Tbsp. peanut butter. Mine were a little too dry (though still pretty darn good). His were just a tad bit too gooey, but yummier than my batch. Do with that as you will. Maybe you should just split the difference.

Nutritional Information:
With Splenda- 95 calories and 5 grams of fat per cookie
With Sugar- 100 calories and 5 grams of fat per cookie (That's if you go by the original directions. Add stuff like I did, and the values will go up.)

This recipe was borrowed from the Fiber One site. I'm pretty sure that they're okay with me passing it along since it means that they will sell more cereal to you fine folks. I hope cookies will make the mid-week bust a little more bearable :).