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Whole Wheat Peanut Butter Cookies


Recipe Description
Healthier twist on peanut butter cookies using rolled oats and brown sugar blend splenda.​
Preparation Steps:
Let margarine sit out at room temp to soften.

Preheat oven to 350F degrees.​
Level of Difficulty:
Easy​
Time Needed:
30 mins​
Ingredients:
1/2c margarine softened
1c peanut butter (I prefer crunchy)
3/4c brown sugar (or 1/2 c Splenda brown sugar blend)
1 egg
1/2 tsp vanilla
1/4 tsp salt
1/2 tsp baking soda
1 1/4c rolled oats
3/4 whole wheat flour​
Serves:
18 med-large cookies​
Directions:
In a large bowl, combine the softened margarine and peanut butter.

Add sugar or sweetener to the bowl, along with one egg and vanilla.

Mix well until fluffy, glossy and well incorporated together. (You can use a wisk or wooden spoon)

Add salt, baking soda, oatmeal and flour. Mix until moist.

Drop dough by spoonfuls onto ungreased cookie sheet.
(I rolled them into balls by hand and placed on cookie sheet - will be a bit sticky)

These cookies don't spread well on their own. You can flatten them using the bottom of a drinking glass gently coated with flour so it doesn't stick OR you can use a fork to gently press down which also leaves the traditional fork marks.

Bake at 350 for about 10-12 minutes.

Optional: add 1/2c chocolate chips to batter​
 

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These sound great! I love peanut butter cookies. I will definitely try these.
 
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