Half Cup Cookies
|Butter/Margarine||1⁄2 Cup (8 tbs), softened (1/4 Pound)|
|Peanut butter||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Whole wheat flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Semi-sweet chocolate chips/Carob chips||1⁄2 Cup (8 tbs)|
|Chopped roasted cashewnuts/Toasted almonds / walnut pieces||1⁄2 Cup (8 tbs)|
|Unsweetened flaked coconut||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Granola cereal||1⁄2 Cup (8 tbs)|
In large bowl of an electric mixer, beat butter, peanut butter, and sugar until creamy; beat in eggs, honey, milk, and vanilla.
In another bowl, stir together flour, baking powder, cinnamon, and salt; gradually add to butter mixture, blending thoroughly.
Mix in chocolate chips, nuts, coconut, raisins, and granola until well combined.
Drop dough by rounded tablespoonfuls onto lightly greased baking sheets, spacing cookies about 1 inch apart.
Bake in a 375Â° oven for about 10 minutes or until golden brown.
Transfer to racks and let cool.