Peanut butter cookies are my husband's favorite. He also likes golden raisins. When I saw this recipe for peanut butter - oatmeal cookies, I couldn't help but notice they also had golden raisins. They have to be a winner, I thought. And they are!
The recipe was in my spiral notebook that I have talked about before. I think I cut it out of either a Woman's Day or Family Circle magazine. It was featured as a LOW COST cookie at only 12 cents/cookie. I'm sure that isn't true at today's prices, but that isn't why I made them.
They also said it made 52 cookies at 81 calories/cookie. My recipe made 47 and I "did the math" and my cookies came out at 65 calories/cookie. So I renamed them...."SKINNY"
I was also pleased that the whole wheat pastry flour didn't affect the great taste of the peanut butter and oats. As usual with my recipes, feel free to substitute all-purpose flour and the regular sugars. BUT my version did make a really good cookie.
1 stick (1/2 cup) butter/margarine, softened (I use Country Crock sticks)
1 cup creamy peanut butter
1/4 cup packed brown sugar blend (or 1/2 cup packed brown sugar)
1/4 cup stevia/sugar blend (or 1/2 cup sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1 cup quick oats
1/2 cup golden raisins
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
In a large bowl with mixer on medium speed, beat margarine and peanut butter until creamy.
Add sugars, baking powder, and baking soda; beat until fluffy.
Beat in egg and vanilla until well blended.
With mixer on low speed,, beat in flour and oats, just until blended.
Stir in raisins.
Using a cookie scoop (1 tablespoon), place dough 2 inches apart.
Flatten with a fork. (see tip below)
Bake 10 to 12 minutes until lightly browned.
Cool 1 minute on cookie sheet before removing to a wire rack to cool completely.
Makes 47 cookies 65 calories each.
TIP!!!
When flattening cookie dough with fork:
Dip fork in a cup of water so the dough won't stick to tines of fork. You can flatten 3 or 4 before you will need to "dip" again.
The recipe was in my spiral notebook that I have talked about before. I think I cut it out of either a Woman's Day or Family Circle magazine. It was featured as a LOW COST cookie at only 12 cents/cookie. I'm sure that isn't true at today's prices, but that isn't why I made them.
They also said it made 52 cookies at 81 calories/cookie. My recipe made 47 and I "did the math" and my cookies came out at 65 calories/cookie. So I renamed them...."SKINNY"
I was also pleased that the whole wheat pastry flour didn't affect the great taste of the peanut butter and oats. As usual with my recipes, feel free to substitute all-purpose flour and the regular sugars. BUT my version did make a really good cookie.
"SKINNY" PEANUT BUTTER-OATMEAL COOKIES
1 stick (1/2 cup) butter/margarine, softened (I use Country Crock sticks)
1 cup creamy peanut butter
1/4 cup packed brown sugar blend (or 1/2 cup packed brown sugar)
1/4 cup stevia/sugar blend (or 1/2 cup sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1 cup quick oats
1/2 cup golden raisins
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Add sugars, baking powder, and baking soda; beat until fluffy.
Beat in egg and vanilla until well blended.
With mixer on low speed,, beat in flour and oats, just until blended.
Stir in raisins.
Using a cookie scoop (1 tablespoon), place dough 2 inches apart.
Flatten with a fork. (see tip below)
Bake 10 to 12 minutes until lightly browned.
Cool 1 minute on cookie sheet before removing to a wire rack to cool completely.
Makes 47 cookies 65 calories each.
TIP!!!
When flattening cookie dough with fork:
Dip fork in a cup of water so the dough won't stick to tines of fork. You can flatten 3 or 4 before you will need to "dip" again.
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