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!"
photo by Tea Jenny
- Ready In:
- 28mins
- Ingredients:
- 10
- Serves:
-
38
ingredients
- 2⁄3 cup natural-style peanut butter, unsweetened (I used half crunchy and half creamy)
- 4 tablespoons butter, softened
- 1⁄2 - 3⁄4 cup Splenda brown sugar blend
- 1 teaspoon vanilla
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 2 large eggs
- 1 cup old fashioned oats, ground in a blender or 1 cup oat bran
- 1 1⁄2 cups old fashioned oats
- 1⁄2 - 3⁄4 cup 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.
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Reviews
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Excellent cookie! I made them for Christmas gifts for my dad and another friend who is diabetic... thanks for the great recipe! -
Hi Engrossed, you are so right these cookies are amazing I went to my larder only to find I didn't have enough oats, I only had about one and quarter cup so I made it up with the oat bran as I had lots of that, and a half cup of chips was plenty. Next time I might put in some cranberries, I think that would work well. Thanks for posting. -
I will automatically give this 5 stars as it has two of my FAVE ingredients listed. P.B. and chocolate. I used regular Jif p.b. and followed the advice of a previous reviewer and split the difference w/the sugar as I didn't have Splenda Brown Sugar. Used 1/2 regular Splenda and 1/2 brown and white sugar. Turned out perfect. I also patted the dough down a bit b/f baking as they do not spread. FAB!! Thanks!! Made for Cupids Bev. Tag 08` -
This were very moist and soft cookies. Loved how they were packed with oats. Makes a nice mid morning snack or breakfast on the go. Thank you for sharing. MAde this for Holiday tag game! -
These were WONDERFUL! I've been trying to cut back on sugar and eat more whole grains. The only difference I made was I used Oat Bran instead of grinding up the first cup of oatmeal. Plus I used a 70% coco dark chocolate bar chopped up and added some walnuts and dried cranberries. DELICIOUS!
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Tweaks
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These were really different in a good way! I didn't have the brown sugar splenda blend, so I used 1/4 cup brown sugar plus 1/4 cup splenda. I used ground old fashioned oats, three egg whites in place of the two whole eggs to reduce the total fat and omitted the salt. When I finished mixing, the dough seems a little soft, so I added about a quarter cup of whole wheat flour (used every last oat that I had - otherwise I would have added more oats), then formed them into one-inch balls and smashed them with the bottom of a glass, which was a good thing since they don't spread. I did not get 38 cookies, I might have gotten 25 small sized cookies. Also, I'm pretty sure that this recipe could be used with regular peanut butter, the next time I make them I will try that as the natural pb I buy is over $5/lb! I used 1/2 cup of semi-sweet chips and they held together very well. All in all, these are nice little cookies that are low in fat and sugar while incorporating protein & whole grains.
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These were WONDERFUL! I've been trying to cut back on sugar and eat more whole grains. The only difference I made was I used Oat Bran instead of grinding up the first cup of oatmeal. Plus I used a 70% coco dark chocolate bar chopped up and added some walnuts and dried cranberries. DELICIOUS!
RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
