Makeover Chunky Peanut Butter Cookies
Light & Tasty
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Connie Colgan of Castle Rock, Colorado asked Light & Tasty magazine to trim the fat from her husband's favorite cookie. The results were mouth-watering…and offered 31% less fat than Connie's original snacks.
SERVINGS: 30
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 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 mixing bowl, cream butters, brown sugar and sugar substitute. 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. Stir in the raisins, coconut and chocolate chips.
Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 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.