I’ve been on a serious cookie kick lately. This is not like me and is certainly not conducive to dropping the weight I’d like to drop. But the Kitchenaid has been calling my name. It’s been in the name of making people feel better. A birthday present. Some sick food (because, let’s face it, cookies are cheaper to ship than chicken noodle soup). Anyway, my husband requested I add peanut butter to my Cran Almond Oatmeal cookie recipe. This was the adaptation I came up with and the results were lovely and soft and fluffy.
- 1.5 cups all purpose flour
- 0.5 cup whole wheat flour
- 1.5 tsp salt
- 1 tsp baking soda
- 3/4 cup peanut butter
- 1/2 cup butter or butter flavored Crisco
- 1/2 cup firmly packed brown sugar Splenda
- 1/2 cup regular Splenda
- 1/2 cup Egg Beaters
- 1 cup oats
- Preheat oven to 350.
- Mix the flour, whole wheat flour, salt, and baking soda. Set aside.
- Add peanut butter and butter to mixer and beat on 4 for a couple of minutes.
- Bump it up to 6 and add the brown sugar splenda, then the regular splenda.
- Add the egg beaters slowly.
- Reduce to stir and add the flour mixture a little at a time. You may need to stop the mixer and scrape the sides.
- Add the oats.
- Use a cookie scoop or 1/8th cup measuring cup to portion them out.
- Bake at 350 degrees for 12 minutes.
- Cool on wire rack.
This makes 24 ooey, gooey, peanut buttery cookies. I recommend large glass of milk.