Chocolate and Peanut Butter Cookies

recipe
"My husband and I love to create new variations of this recipe, and this is our favorite. We keep the dough in the freezer and make just a few cookies at a time. That way, there's always dough ready for those times when unexpected guests come by for a visit." -CL Reader

Yield:

30 cookies (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 91
Caloriesfromfat 31 %
Fat 3.1 g
Satfat 1.6 g
Monofat 1 g
Polyfat 0.3 g
Protein 1.3 g
Carbohydrate 15.4 g
Fiber 0.6 g
Cholesterol 4 mg
Iron 0.5 mg
Sodium 33 mg
Calcium 12 mg

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
2 tablespoons creamy peanut butter
1 1/2 teaspoons vanilla extract
1 large egg white
3/4 cup regular oats
1/2 cup raisins
1/2 cup semisweet chocolate chips
Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon all-purpose flour into a dry measuring cup, and level with a knife. Combine flour and 1/2 teaspoon baking powder in a small bowl, stirring well with a whisk. Place the granulated sugar, brown sugar, butter, peanut butter, vanilla extract, and egg white in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add flour mixture, 3/4 cup oats, 1/2 cup raisins, and 1/2 cup chocolate chips, stirring until ingredients are well combined. Cover and freeze cookie dough for 10 minutes.

Divide cookie dough into 30 equal portions, shaping each one into a ball. Place the dough balls 2 inches apart on baking sheets coated with cooking spray, and flatten dough balls with the bottom of a glass. Bake the dough balls at 350° for 15 minutes. Remove the cookies from pans, and cool completely on wire racks.

Note:

April 2004
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