Whole Wheat Peanut Cookies

Preheat oven to 350°F/177°C.

Slightly grease 2 cookie sheets. Set aside.

In a mixing bowl, cream the butter and brown sugar together until mixture becomes pale ivory in color and creamy sand in texture. Then add in the eggs, milk and creamy peanut butter continue mixing until well incorporated.

Add into the butter egg mixture the whole wheat pancake mix and thechopped peanuts continue mixing until a cookie dough forms.

Roll the dough into a log then cover it with a plastic wrap then place inside the refrigerator to chill for 30 minutes.

lace the chilled dough in between 2 clean plastic sheets and start rolling the dough using a rolling pin until 1/8-inch thick wide.

Cut the dough using a 2-inch round cookie cutter and place 2-inches apart on a cookie sheet. Do this procedure with the remaining cookie dough.

Bake for 10 to 15 minutes.