Peanut Butter Oatmeal Chocolate Chip Cookies
This is adapted from a King Arthur Flour recipe. After not having any cookies for awhile because I was avoiding flour for the South Beach Diet...I thought I was in heaven with these! Peanut Butter, Oatmeal AND chocolate chips...YUMMY! My husband took most of them to work and his co-workers devoured them in 10 minutes...and they all wanted the recipe. It's very important to follow the baking instructions and not to overbake them or they'll be hard and not so good. The original recipe calls for 2 cups of chocolate chips...I only used one and had a hard time keeping them together...so I think 1/2-3/4 cup should be better. If you choose to use regular brown sugar double it because you use half the amount of Splenda Brown Sugar because it's twice as sweet. ENJOY!
INGREDIENTS
Nutrition- 2⁄3cup natural-style peanut butter, unsweetened (I used half crunchy and half creamy)
- 4
- 1⁄2 - 3⁄4cup Splenda brown sugar blend
- 1teaspoon vanilla
- 1⁄2teaspoon salt
- 1⁄4teaspoon baking soda
- 2large eggs
- 1
- 1 1⁄2cups old fashioned oats
- 1⁄2 - 3⁄4cup semi-sweet chocolate chips or 1/2-3/4 cup mini chocolate chip
DIRECTIONS
- Preheat oven to 350°F.
- Lightly grease 2 baking sheets or line with parchment paper.
- Cream the peanut butter, butter, sugar, vanilla, salt and baking soda in a medium bowl.
- Beat in the eggs, scraping the bowl once they're incorporated, then ground oats, old fashioned rolled oats and chocolate chips.
- Drop the dough by tablespoonfuls onto the prepared baking sheets. (They don't spread much.).
- Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), until they're barely set and just beginning to brown around the edges, 11-13 minutes.
- Remove the cookies from the oven and let them cool completely on the pans.