Peanut Butter Chocolate Oatmeal Cookies
Nutritional Info
- Servings Per Recipe: 54
- Amount Per Serving
- Calories: 100.7
- Total Fat: 5.2 g
- Cholesterol: 6.9 mg
- Sodium: 39.2 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 1.1 g
- Protein: 1.8 g
View full nutritional breakdown of Peanut Butter Chocolate Oatmeal Cookies calories by ingredient
Introduction
The perfect cookie, in my book. If you're a peanut butter lover, you'll really enjoy making the batter...the smell is heaven-in-a-bowl. I use unsalted butter, but I'm not a big sodium fan. These keep really well (maintain perfect moisture balance) for days in a tupperware container. The best part...they're actually not too bad / verging on being good for you...if you can pace yourself. The perfect cookie, in my book. If you're a peanut butter lover, you'll really enjoy making the batter...the smell is heaven-in-a-bowl. I use unsalted butter, but I'm not a big sodium fan. These keep really well (maintain perfect moisture balance) for days in a tupperware container. The best part...they're actually not too bad / verging on being good for you...if you can pace yourself.Number of Servings: 54
Ingredients
-
3/4 cup butter, softened
1/2 cup peanut butter (any kind)
1 cup granulated sugar
1/2 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
2/3 cup egg substitute (or 2 eggs)
1 tsp vanilla
1 1/4 cups all-purpose flour
2 cups rolled oats (coach's is my fav)
1 1/4 cups semi-sweet chocolate chips, roughly chopped
Directions
Preheat oven to 375.
With an electric mixer (on medium speed), beat together butter and peanut butter until combined. Beat in granulated sugar, brown sugar, baking powder, and baking soda until combined (make sure to scrape your bowl 2-3 times during mixing process). Beat in egg substitute (or eggs) and vanilla. Add flour 1/4 cup at a time until mixed in thouroughly (you may need to hand mix in the last little bit). Hand mix in your oats and chocolate chips.
On an ungreased cookie sheet, drop dough by teaspoonful approx. 2 inches apart. Bake at 375 for 10 1/2 minutes or until lightly golden brown on the edges (that extra 1/2 minute will add the perfect amount of crisp to the edges, while leaving the center nice and chewy). Enjoy!
Makes between 4 and 4 1/2 dozen cookies.
Number of Servings: 54
Recipe submitted by SparkPeople user MATHEODEN.
With an electric mixer (on medium speed), beat together butter and peanut butter until combined. Beat in granulated sugar, brown sugar, baking powder, and baking soda until combined (make sure to scrape your bowl 2-3 times during mixing process). Beat in egg substitute (or eggs) and vanilla. Add flour 1/4 cup at a time until mixed in thouroughly (you may need to hand mix in the last little bit). Hand mix in your oats and chocolate chips.
On an ungreased cookie sheet, drop dough by teaspoonful approx. 2 inches apart. Bake at 375 for 10 1/2 minutes or until lightly golden brown on the edges (that extra 1/2 minute will add the perfect amount of crisp to the edges, while leaving the center nice and chewy). Enjoy!
Makes between 4 and 4 1/2 dozen cookies.
Number of Servings: 54
Recipe submitted by SparkPeople user MATHEODEN.