Choco Chunk Peanut Butter Cookies

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Total Time
27mins
Prep
15 mins
Cook
12 mins

I have not tried this recipe. I got this recipe from Obesity Help. It was posted by Kaye C.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350°F
  2. Using a mixing bowl whisk together, the eggs, Splenda and melted butter. Blend in the peanut butter until smooth. Add vanilla, cinnamon and baking soda. Fold in the rolled oats and baking chunks until well coated. Mix in the applesauce, until well incorporated. Set aside and allow dough to rest for 10 minutes.
  3. Using a tablespoon (I used a restaurant-style rounded soup spoon), spoon dough onto a LIGHTLY greased cookie sheet (I used Reynold's Release Foil, instead of greasing - or you could use a Teflon coated cookie sheet) creating mounded cookies. Flatten slightly as they don't spread much during baking.
  4. Bake for 12 to 16 minutes, depending on your oven, until golden on the sides.
  5. Let rest on baking sheet for 5 minutes and then remove to cooling racks until completely cooled. You want to completely cool these as they are very delicate while hot. If you don't have any cooling racks, I recommend you flip these cookies over after half an hour so that they 'dry' completely on the underside before storing.