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To reduce the fat, they replaced the shortening with about half the amount of butter, substituted two egg whites for one of the eggs and used only half the peanut butter, substituting the reduced-fat variety. They also cut the amount of chocolate chips in half and switched to miniature chips so they would be better distributed in the dough. They cut back on the amount of sugar in the original recipe, too. And finally, they added a bit of cornstarch to keep the cookie's melt-in-your-mouth texture.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One serving (1 cookie) equals 103 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 93 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as Makeover Out-on-the-Range Cookies in Light & Tasty August/September 2004, p22
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Reviewed on Nov. 12, 2011 by brookehally
Excellent!
Reviewed on Jul. 01, 2011 by Steph Brown
Great recipe, the cookies were moist and had a nice consistency. Definitely will make again, my husband and I enjoyed them very much.
Reviewed on Apr. 06, 2011 by mrsgreinke
These are great and have become one of our new favorite cookies. I use a 1/2 C. regular sugar and 1/4 C. Splenda for both the white sugar and the brown sugar. It helps lower the total sugar content without comprising the taste and texture. My husband and I are both on Weight Watchers and these are a tasty treat. It's not easy "healthifying" baked goods, especially cookies, but if you need to lower your sugar and fat intake, give these goodies a try. I think you'll like them a lot.
Reviewed on Apr. 01, 2011 by abbie2005
This batter is so addicting and yummy! The cookies are good out of the oven but they're best eaten when cooled.
Reviewed on Feb. 09, 2010 by luvmy2boys
I've been making this recipe for my husband & many others since I found it in the L&T magazine. He loves them & so does everyone else! They are chock full of healthy ingredients--I use natural peanut butter & Splenda. They're wonderful!
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