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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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

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  • 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; 4 g total fat; 2 g saturated fat; 3 mg cholesterol; 47 mg sodium. 12 g carbohydrates; 1 g fiber; 2 g protein;

Reviews (1)

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1.0 stars
08/12/2019
LOL,, I've not yet tried this recipe but was intrigued when I saw "bake for 10 HOURS" in the nutrition box, lol.