Chocolate peanutbutter oatmeal cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 cup all-purpose flour1 cup rolled oats1/2 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt1/2 cup margarine, softened1/2 cup peanut butter1/2 cup firmly packed brown sugar1/2 cup SPLENDA® No Calorie Sweetener, Granulated1 egg1 1/2 teaspoons vanilla6 (1 ounce) squares BAKERS®* Semi-Sweet Baking Chocolate
1. Preheat oven to 375 degrees F.
2. Combine flour, oats, baking soda, baking powder, and salt in a small bowl. Set aside. Coarsely chop baking chocolate bars.
3. Beat margarine, peanut butter, brown sugar and SPLENDA® Granulated Sweetener in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until blended. Stir in chopped chocolate.
4. Drop heaping tablespoons of cookie dough, 2 inches apart, onto ungreased baking sheets. Flatten cookies slightly.
5. Bake cookies 10 - 11 minutes or until lightly browned. Cool one minute; remove from baking sheets. Cool completely on wire racks.
Number of Servings: 48
Recipe submitted by SparkPeople user KRYSTALRAIN.
2. Combine flour, oats, baking soda, baking powder, and salt in a small bowl. Set aside. Coarsely chop baking chocolate bars.
3. Beat margarine, peanut butter, brown sugar and SPLENDA® Granulated Sweetener in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until blended. Stir in chopped chocolate.
4. Drop heaping tablespoons of cookie dough, 2 inches apart, onto ungreased baking sheets. Flatten cookies slightly.
5. Bake cookies 10 - 11 minutes or until lightly browned. Cool one minute; remove from baking sheets. Cool completely on wire racks.
Number of Servings: 48
Recipe submitted by SparkPeople user KRYSTALRAIN.
Nutritional Info Amount Per Serving
- Calories: 116.7
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 197.4 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 1.7 g
- Protein: 3.1 g
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