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Makeover Chunky Peanut Butter Cookies

Connie Colgan of Castle Rock, Colorado asked Light & Tasty magazine to trim the fat from her husband's favorite cookie. The results were mouthwatering…and offered 31% less fat than Connie's original snacks.—Taste of Home Test Kitchen

60 ServingsPrep: 25 min. Bake: 15 min./batch

Ingredients

1/3 cup butter, softened
1/3 cup reduced-fat butter, softened
1 cup packed brown sugar
1/2 cup sugar blend
1 cup reduced-fat chunky peanut butter
2 eggs
2 cups all-purpose flour
1-1/2 cups quick-cooking oats
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup raisins
3/4 cup flaked coconut
1/2 cup miniature semisweet chocolate chips

Directions

In a large bowl, cream the butters, brown sugar and sugar substitute
until light and fluffy. Beat in peanut butter. Add eggs, one at a
time, beating well after each addition. Combine the flour, oats,
baking powder, salt and baking soda; gradually add to creamed
mixture and mix well. Stir in the raisins, coconut and chocolate
chips.
Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at

2 of 2

Makeover Chunky Peanut Butter Cookies (continued)

Directions (continued)

350° for 12-14 minutes or until golden brown. Cool for 2 minutes
before removing to wire racks. Yield: 5 dozen.

Editor’s Note: This recipe was tested with Land O'Lakes light stick butter and Splenda sugar blend.

Nutrition Facts: 1 cookie equals 104 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 109 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.