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    You are in: Home / Recipes / Choco Chunk Peanut Butter Cookies Recipe
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    Choco Chunk Peanut Butter Cookies

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    internetnut's Note:

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

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F
    2. 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. 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. 4
      Bake for 12 to 16 minutes, depending on your oven, until golden on the sides.
    5. 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.

    Ratings & Reviews:


    Nutritional Facts for Choco Chunk Peanut Butter Cookies

    Serving Size: 1 (74 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 350.2
    Calories from Fat 222
    Total Fat 24.7 g
    Saturated Fat 9.0 g
    Cholesterol 66.7 mg
    Sodium 325.0 mg
    Total Carbohydrate 23.5 g
    Dietary Fiber 4.3 g
    Sugars 2.8 g
    Protein 11.7 g

    The following items or measurements are not included:

    Splenda granular

    sugar-free chocolate

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