Chocochip Peanut Butter Cookies Made With Oil (Not Marg)
"My friend Judy Montagu has a cooking column in the local English paper (I may have mentioned that before). Baking well without margarine has become something of a holy grail here in Israel, and we're always on the lookout for a recipe without those bad-for-you fats that actually works. In Judy's last column she's finally found a cookie worthy of posting. She credits her friend Alice Jonah for the recipe."
- Ready In:
- 17mins
- Serves:
- Units:
Nutrition Information
10
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ingredients
- 1⁄3 cup canola oil
- 3 tablespoons peanut butter, any kind
- 1⁄2 cup brown sugar
- 1⁄2 cup white sugar
- 1 egg
- 1 1⁄4 cups flour (can use a mix of white and whole wheat)
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup oatmeal
- 1⁄2 cup chocolate chips
directions
- Mix the first four ingredients, then mix in everything else.
- Form little balls and press into a cookie shape.
- Place them on a cookie sheet lined with parchment paper and criss-cross each cookie with a fork.
- Bake at 180 degrees C (350 F) for 10-12 minutes.
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Nice and chewy cookies with the perfect amount of crunch on the edges. Skipped the chocolate chips since I didn't have it but it tasted great on its own only!
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Good. Used coconut oil instead of canola, 3/4 C brown sugar, and 1/2 C peanut butter - some of it was crunchy -my son and his friend liked them, I thought they were a bit dry, maybe because of the crunchy peanut butter. I am going to make more and add another egg this time. Will update
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Good. Used coconut oil instead of canola, 3/4 C brown sugar, and 1/2 C peanut butter - some of it was crunchy -my son and his friend liked them, I thought they were a bit dry, maybe because of the crunchy peanut butter. I am going to make more and add another egg this time. Will update
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5 stars because my grandson really likes these. My changes: 1/2 cup peanut butter, 1-1/4 cup flour, no oatmeal. I like the texture the oil gives them. GOOD, Mirj! Thanks . . . Janet
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loved it!
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