Atchley's Quick Cookies

Preparation:  10 min. Cooking: 5 min. Total: 15 min.
Recipe photo
  • 4 Tbsp white sugar
  • 4 Tbsp brown sugar
  • 4 Fl Oz light corn syrup
  • 3/4 Cup peanut butter
  • 1 tsp vanilla extract
  • 2 Cup crispy rice cereal
Combine first 3 ingredients in a 2 quart saucepan and bring to a boil over medium high heat. Boil 1 minute. Remove pan from heat. Immediately stir in peanut butter and vanilla, then cereal. Drop by teaspoonfuls onto wax paper. When set, store the cookies in an airtight container. Cookies can be frozen for up to a month.
Calories
180 Cal
Fat
8.2 g
Carbs
25 g
Protein
4.4 g
Fiber
1 g
Sugar
13 g
Cholesterol
0 mg
Sodium
120 mg


Nutrients

Fiber     1 g
Fat     8.2 g
Sugar     13 g
Carbs     25 g
Protein     4.4 g
Calories     180 Cal

Fats

Fat, Poly     2.3 g
Fat, Mono     3.9 g
Fat, Sat     1.7 g
Fat, Trans     0 g
Fat, Percent     41 %

Vitamins

Vitamin, K     0.1 mcg     0.1 %
Vitamin, A     110 IU     3.6 %
Vitamin, B12     0.3 mcg     11 %
Niacin     3.5 mg     22 %
Riboflavin     0.2 mg     12 %
Vitamin, C     3 mg     3.3 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.2 mg     11 %
Vitamin, E     1.5 mg     9.7 %
Panto, Acid     0.2 mg     3.8 %
Choline     11 mg     1.9 %
Thiamin     0.1 mg     9.7 %

Minerals

Calcium     12 mcg     1.2 %
Phosphorus     62 mg     8.9 %
Magnesium     26 mg     6.3 %
Copper     0.1 mcg     9.4 %
Fluoride     1.4 mcg     36 %
Zinc     0.6 mg     5.4 %
Cholesterol     0 mg     0.2 %
Sodium     120 mg     8 %
Selenium     1.9 mcg     3.5 %
Manganese     0.3 mg     4.1 %
Potassium     110 mg     2.4 %
Iron     1.9 mg     23 %