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.
- 6 tablespoons butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 egg
- 2 egg whites
- 1/2 cup reduced-fat peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon butter flavoring, optional
- 1-1/2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1/4 cup cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup miniature semisweet chocolate chips
- In a large bowl, beat butter and sugars until crumbly. Beat in the next five ingredients. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chips.
- Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-14 minutes or until golden brown. Remove to wire racks to cool. Yield: 3-1/2 dozen.
Originally published as Makeover Out-on-the-Range Cookies in Light & Tasty August/September 2004, p22
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