Hg's Peanut Butter Oatmeal Softies - Ww Points = 3

Another new Hungry Girl recipe! "You Big Softy... Giant, chewy, peanut butter oatmeal cookies straight from the HG HQ. WOOHOO!" Serving Size: 1 large cookie Calories: 140 Fat: 3.25 Sodium: 160mg Carbs: 23g Fiber: 2g Sugars: 7g Protein: 4g POINTS® value 3* HG Alternative! If you absolutely cannot get your hands on Better'n Peanut Butter, use regular reduced-fat peanut butter. Then each cookie will have 170 calories, 6.25g fat, and 2.5g fiber (POINTS® value 3*). That's still WAY better than the average PB cookie!

• Ready In: 20 mins
• Serves: 6
• Yields: 6 large cookies

Ingredients

• 1⁄4 cup brown sugar (not packed)
• 1⁄4 cup  Better 'n Peanut Butter spread
• 2  tablespoons Splenda granular
• 2  tablespoons whipped butter (light or light buttery spread,like Brummel & Brown)
• 2  tablespoons  no-sugar-added applesauce
• 2  tablespoons  liquid egg substitute (like Egg Beaters Original)
• 1⁄4 teaspoon vanilla extract
• 1⁄3 cup whole wheat flour
• 1⁄2 teaspoon baking powder
• 1  dash salt
• 3⁄4 cup oats (not instant)

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine brown sugar, peanut butter, Splenda, butter, applesauce, egg substitute, and vanilla extract, and mix thoroughly with a wire whisk or fork.
3. Add flour, baking powder, and salt, and stir until completely mixed and smooth.
4. Add oats and mix until they are thoroughly coated with the batter.
5. Line a large baking sheet with parchment paper. Spoon batter onto the sheet in 6 evenly spaced mounds. Using the back of a spoon, spread and flatten batter into circles about 3 1/2 inches wide.
6. Bake in the oven for about 10 minutes, until a toothpick inserted into the center of a cookie comes out clean.
7. Remove baking sheet from the oven, and allow cookies to cool for 1 minute on the sheet. Then slide parchment paper onto a cool surface, and let cool COMPLETELY. (Really, they taste best once they've totally cooled.) Enjoy!