Double C Double P Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 26
Ingredients
½ cup butter¼ cup shortening1 cup white sugar½ cup brown sugar½ cup EggBeaters (or 2 eggs, beaten)1 tsp vanilla¾ cup crunchy peanut butter1 cup flour ¾ cup oat flour1 tbsp cornstarch1 ¼ cups cocoa powder2 tsp baking soda¼ tsp salt½ cup white chocolate chips1 cup mini chocolate chips1 cup pretzels, coarsely crushed
Preheat oven to 350 degrees and grease cookie sheet. (I used a cookie sheet with a silpat liner)
In a large bowl, cream together the butter, shortening and sugars until light and fluffy.
Add EggBeaters, vanilla and peanut butter, beating until well combined.
In another bowl, combine the flours, cornstarch, cocoa, baking soda and salt.
Add to wet ingredients, mixing well, then stir in chocolate chips and pretzels.
Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake 9-11 minutes (they will still be soft in the center).
Allow cookies to cool on baking sheet for 5 minutes, then move to a wire rack to cool completely.
Number of Servings: 26
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, cream together the butter, shortening and sugars until light and fluffy.
Add EggBeaters, vanilla and peanut butter, beating until well combined.
In another bowl, combine the flours, cornstarch, cocoa, baking soda and salt.
Add to wet ingredients, mixing well, then stir in chocolate chips and pretzels.
Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake 9-11 minutes (they will still be soft in the center).
Allow cookies to cool on baking sheet for 5 minutes, then move to a wire rack to cool completely.
Number of Servings: 26
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 243.4
- Total Fat: 13.2 g
- Cholesterol: 9.8 mg
- Sodium: 131.9 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 2.9 g
- Protein: 4.8 g
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