Makeover Chunky Peanut Butter Cookies Recipe

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Makeover Chunky Peanut Butter Cookies Recipe
Makeover Chunky Peanut Butter Cookies Recipe photo by Taste of Home
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Makeover Chunky Peanut Butter Cookies Recipe

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Publisher Photo
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
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch
MAKES:
60 servings
TOTAL 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 sweetened shredded 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 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.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
This recipe was tested with Splenda sugar blend.
Originally published as Makeover Chunky Peanut Butter Cookies in Light & Tasty June/July 2006, p16

Nutritional Facts

1 each: 104 calories, 4g fat (2g saturated fat), 11mg cholesterol, 109mg sodium, 15g carbohydrate (8g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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 sweetened shredded coconut
  • 1/2 cup miniature semisweet chocolate chips
  1. 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.
  2. 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.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
This recipe was tested with Splenda sugar blend.
Originally published as Makeover Chunky Peanut Butter Cookies in Light & Tasty June/July 2006, p16

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Reviews forMakeover Chunky Peanut Butter Cookies

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grandmajab209 User ID: 4107862 82444
Reviewed Aug. 21, 2010

"can these chunky peanut butter cookies be madeover so diabetics can eat them? there is too much sugar in them. too many carbs."

MY REVIEW
danielleylee User ID: 4484886 155203
Reviewed Jul. 1, 2010

"sugar blend is splenda and sugar mixed"

MY REVIEW
klc1218 User ID: 2793695 136468
Reviewed Jun. 25, 2009

"What is sugar blend in this recipe?"

MY REVIEW
KEHumbert User ID: 2585751 136467
Reviewed Feb. 13, 2009

"PS  Now we call these WOman cookies!"

MY REVIEW
KEHumbert User ID: 2585751 63197
Reviewed Feb. 13, 2009

"I made these for myself, and my husband (who doesn't need to cut calories!) LOVES them. These are now his favorite! The original recipe is similar to one that my Grandma had, and hers was called "Man Cookies" because they were the only ones that filled up the men who had come to help with the 'threshing.' [I left out the raisins, and they turned out GREAT] THANK YOU!"

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