SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lunch Box Oatmeal Cookies

Makes: 40 servings
Serving size: 1 cookie
Prep 25 mins Bake 375°F 7 mins to 8 mins  per batch Cool 35 mins
Lunch Box Oatmeal Cookies
Ingredients
  • 1/2  cup  butter or margarine, softened
  • 1/2  cup  reduced-fat peanut butter
  • 1/3  cup  granulated sugar
  • 1/3  cup  packed brown sugar
  • 1/2  teaspoon  baking soda
  • 2  egg whites
  • 1/2  teaspoon  vanilla
  • 1  cup  all-purpose flour
  • 1  cup  quick-cooking rolled oats
Directions

1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed about 30 seconds or until combined.

2. Add granulated sugar, brown sugar, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg whites and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in oats.

3. Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheets. Bake in a 375 degree F oven for 7 to 8 minutes or until edges are golden. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Makes about 40 cookies.

Nutrition Facts (Lunch Box Oatmeal Cookies)
  • Servings Per Recipe 40,
  • cal. (kcal) 76,
  • Fat, total (g) 4,
  • chol. (mg) 7,
  • sat. fat (g) 2,
  • carb. (g) 9,
  • fiber (g) 1,
  • pro. (g) 2,
  • vit. A (IU) 97,
  • vit. C (mg) 0,
  • sodium (mg) 69,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Other Carb () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe