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Oaty Peanut Butter Cookies

By: Sherry Craw

"'I call these What I Had On Hand cookies because I created them with whatever ingredients were in my kitchen at the time,' says Sherry Craw of Mattoon, Illinois. Peanut butter, oats, toffee bits and chocolate chips will make frequent requests in your home."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 60 servings

Ingredients

1 1/2 cups reduced fat margarine, softened
1/2 cup reduced fat peanut butter
1/3 cup sugar
1/3 cup packed brown sugar
1 egg
2 egg whites
2 cups old-fashioned oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1 cup semisweet chocolate chips
3/4 cup SKOR® English Toffee Bits

Directions

In a large mixing bowl, cream margarine, peanut butter and sugars. Beat in egg and egg whites. Combine the oats, flour, cinnamon and baking soda; gradually add to creamed mixture. Stir in chocolate chips and toffee bits.
Drop by tablespoonfuls 2 in. apart onto baking sheets coated with nonstick cooking spray; flatten slightly. Bake at 350 degrees F for 9-11 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks.

Footnotes

This recipe was tested with Parkay Light stick margarine.
Nutritional Analysis: 1 cookie equals 82 calories, 4 g fat (1 g saturated fat), 9 mg cholesterol, 59 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 starch.