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Makeover Chunky Peanut Butter Cookies

Total Time

Prep: 25 min. Bake: 15 min./batch

Makes

5 dozen

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
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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

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

Nutrition Facts

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

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