Soft Ginger Peanut Cookies


Preheat oven to 350°F. In medium bowl, stir together flour, wheat germ, soda, ginger and cinnamon; set aside. In mixing bowl, combine brown sugar, oil, molasses and egg; beat with electric mixer on medium-high to high speed until well blended. Beat (on low speed) or stir in flour mixture. Stir in peanuts.

With lightly oiled hands, form dough into 30 (about 1 ¼-inch) balls. Roll in granulated sugar. Place, 2 inches apart, on 2 lightly oiled baking sheets. Bake for 8 to 10 minutes, until edges are set and tops are crackled. Cool cookies for 2 minutes on sheet; remove from sheet to wire rack to cool completely. Store in an airtight container.

Notes: Makes 2 ½ dozen cookies

Nutrition information per serving:
Calories: 97
Calories from Fat: 36
Fat: 4g
Trans fats: 0g
Cholesterol: 6mg
Carbohydrate: 13g
Protein: 2g
Fiber: 1g
Sodium: 47mg

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