Martha Freed PB Choc Chip Oatmeal Cookies
Nutritional Info
- Servings Per Recipe: 70
- Amount Per Serving
- Calories: 94.4
- Total Fat: 4.3 g
- Cholesterol: 0.6 mg
- Sodium: 56.9 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 1.2 g
- Protein: 1.6 g
View full nutritional breakdown of Martha Freed PB Choc Chip Oatmeal Cookies calories by ingredient
Introduction
Lightened with margarine and extra oats instead of peanuts. Otherwise this is from a Martha Stewart Cookie book. Lightened with margarine and extra oats instead of peanuts. Otherwise this is from a Martha Stewart Cookie book.Number of Servings: 70
Ingredients
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4 cups Quaker Oats, Old Fashioned
1/3 cup King Arthur 100% Whole White Wheat Flour
1 tsp baking powder
1 tsp baking soda
.5 tsp kosher salt
1 cup packed brown sugar (light best)
1 cup granulated sugar
1 cup margarine (2 sticks)
.5 cup Unsalted Creamy Peanut Butter, Natural, Trader Joe's
.5 cup Egg substitute (used ReddiEgg ~ 2 egg equiv)
1 tsp vanilla extract
1 cup Dark Chocolate Chips, Toll House Nestle
.5 cup Semi Sweet Chocolate Chips, mini, Toll House Nestle
.5 cup Milk Chocolate Chips, Toll House Nestle
Directions
Preheat oven to 350 degrees.
In separate bowl, mix oats, flour, baking powder, baking soda, salt.
Using paddle or hand mixer (medium speed), beat sugars and margarine and peanut butter for about 5 minutes or until light and fluffly. Mix in egg and vanilla extract.
On low speed, add oat mixture and mix until just combined. Stir in chocolate chips. (Original recipe calls for peanuts, if you wish to do this instead, add 1 cup during the chocolate step and omit 1 cup of oats.)
Bake for 10-12 minutes on parchment lined sheets; keep on sheets on wire racks for about 5, cool completely by placing cookies directly on wire racks.
Serving Size: Makes approx 70 1 tbsp cookies
Number of Servings: 70
Recipe submitted by SparkPeople user WOLFKITTY.
In separate bowl, mix oats, flour, baking powder, baking soda, salt.
Using paddle or hand mixer (medium speed), beat sugars and margarine and peanut butter for about 5 minutes or until light and fluffly. Mix in egg and vanilla extract.
On low speed, add oat mixture and mix until just combined. Stir in chocolate chips. (Original recipe calls for peanuts, if you wish to do this instead, add 1 cup during the chocolate step and omit 1 cup of oats.)
Bake for 10-12 minutes on parchment lined sheets; keep on sheets on wire racks for about 5, cool completely by placing cookies directly on wire racks.
Serving Size: Makes approx 70 1 tbsp cookies
Number of Servings: 70
Recipe submitted by SparkPeople user WOLFKITTY.