Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Oats, raisins, and peanut butter add a nutritional bonus to traditional chocolate chip cookies.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
bake:
10 mins
total:
30 mins
Servings:
40
Yield:
40 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degree F. In a small bowl, combine raisins and boiling water; set aside.

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  • In a large bowl, combine peanut butter and butter; beat with an electric mixer on medium speed for 30 seconds. Add sugar or substitute, egg, cinnamon, vanilla, and baking soda. Beat until combined. Add flour; beat until smooth. Stir oats.

  • Drain the raisins; stir raisins and chocolate pieces into oat mixture.

  • Drop by rounded teaspoons onto ungreased cookie sheets. Bake about 10 minutes or until lightly browned. Transfer to wire racks; let cool. Makes about 40 cookies.

*Sugar Substitutes:

Choose from Splenda Granular or Sugar Twin or Sweet 'N Low packets in bulk. Follow package directions to use product amount equivalent to 1/2 cup sugar. With Sweet 'N Low, you'll get about 34 cookies.

Tips

Prepare cookies as directed. Store at room temperature for up to 2 days.

Nutrition Facts

87 calories; fat 4g; cholesterol 3mg; saturated fat 2g; carbohydrates 12g; insoluble fiber 1g; protein 2g; sodium 47mg.
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