WHOLE WHEAT PEANUT BUTTER OATMEAL COOKIES
I love these cookies. They are crunchy and chewy and creamy and warm and good. I have been known to let the kids have them for breakfast when I want to sleep in on a Saturday morning. But that is a secret, so don't tell anyone. ;-)
Provided by Roosie
Categories Dessert
Time 32m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bow combine the softened margarine and peanut butter.
- I measure the peanut butter by packing it tightly into a metal measuring cup.
- Then I scrape it out with my fingers.
- Add the sugar or Sucanat and the egg to the bowl.
- Mix it up really good until it is smooth, fluffy and glossy.
- I do this with a wire whisk.
- You could use a big spoon if you prefer.
- Add the vanilla and stir it in a little.
- Add the salt, baking soda, oatmeal, and flour.
- Stir it all up really well.
- You need a spoon to stir in the dry ingredients.
- A whisk just won't work for this part because the batter is so thick.
- Drop the dough by spoonfuls onto an ungreased cookie sheet.
- These cookies don't spread very well so flatten the cookies with a fork or the flat bottom of a cup which has been dipped into flour.
- Bake at 350°F for about 12 minutes.
- Half a cup of chocolate chips may be added to the batter if desired.
Nutrition Facts : Calories 213.2, Fat 10.3, SaturatedFat 2.2, Cholesterol 15.5, Sodium 205.1, Carbohydrate 26.8, Fiber 2.3, Sugar 14.5, Protein 5.4
WHOLE WHEAT PEANUT BUTTER COOKIES
Health lovers and peanut butter lovers unite! Finally a peanut cookie with no trans fat! These delicious and chewy cookies are made using 100% whole wheat flour and tub light butter! I got this recipe out of my favorite health letter, NutritionAction. Only 120 calories for two, and sure to please everyone. Makes 48 (1/2 oz) cookies.
Provided by kindcook
Categories Dessert
Time 25m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 9
Steps:
- Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
- In a large bowl, combine the peanut butter and tub light butter and beat until smooth.
- Add the sugars and egg and beat until combined.
- Add in flour mixture and beat until all the flour is combined.
- Shape the dough into 3/4 inch balls and place on an ungreased baking sheet.
- Press the balls flat with the tines of a fork, making a criss-cross pattern on the top of each cookie (remember to wipe off fork bottom every so often or the cookies will start sticking to it).
- Bake at 350 F for 10 to 15 minutes, until the edges are barely browned.
- Remove from sheet and cool.
Nutrition Facts : Calories 62.9, Fat 3.1, SaturatedFat 1, Cholesterol 5.6, Sodium 57, Carbohydrate 7.8, Fiber 0.6, Sugar 4.7, Protein 1.7
LIGHTER WHOLE WHEAT PEANUT BUTTER OATMEAL COOKIES
Make and share this Lighter Whole Wheat Peanut Butter Oatmeal Cookies recipe from Food.com.
Provided by Gabesgirl
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine margarine and peanut butter until smooth.
- Add egg and sugar until well blended.
- Add vanilla, salt and baking soda.
- Mix in rolled oats, wheat germ and flax seeds until well combined.
- Mix in whole wheat flour.
- Drop by spoonfuls onto ungreased baking sheet.
- Flatten with a fork.
- Bake at 350°F for 10-12 minutes.
Nutrition Facts : Calories 192.8, Fat 9.8, SaturatedFat 1.9, Cholesterol 15.5, Sodium 198.3, Carbohydrate 23.7, Fiber 2.4, Sugar 5.7, Protein 3.5
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