Chocolate and Peanut Butter Cookies

"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

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Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 31%
  • Fat: 3.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.3g
  • Carbohydrate: 15.4g
  • Fiber: 0.6g
  • Cholesterol: 4mg
  • Iron: 0.5mg
  • Sodium: 33mg
  • Calcium: 12mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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