2007 Makeover Chunky Peanut Butter Cookies

By boandozzy

1 cookie equals 104 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 109 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.

Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Makeover Chunky Peanut Butter Cookies in Light & Tasty June/July 2006, p16

Ingredients

• 1/3 cup butter, softened
• 1/3 cup reduced-fat butter, softened
• 1 cup packed brown sugar
• 1/2 cup sugar blend
• 1 cup reduced-fat chunky peanut butter
• 2 eggs
• 2 cups all-purpose flour
• 1-1/2 cups quick-cooking oats
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup raisins
• 3/4 cup flaked coconut
• 1/2 cup miniature semisweet chocolate chips

Details

Servings 60
Preparation time 25mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, cream the butters, brown sugar and sugar substitute until light and fluffy. Beat in peanut butter. Add eggs, one at a time, beating well after each addition. Combine the flour, oats, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the raisins, coconut and chocolate chips.

Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Yield: 5 dozen.

Editor’s Note: This recipe was tested with Land O'Lakes light stick butter and Splenda sugar blend.