Breakfast
Oatmeal Peanut Butter Cookies
These cookies have some staying power from the oatmeal and the natural-style peanut butter. In addition, they use whole wheat flour and less sugar and fat than usual.
Makes 24 bakery-sized cookies
1/4 cup less-fat margarine (with 8 grams of fat per tablespoon)
1/4 cup lite pancake syrup
1/2 cup natural-style smooth peanut butter
1/4 cup SPLENDA sweetener
1/2 cup dark brown sugar, packed
2 teaspoons vanilla extract
1 large egg (higher omega-3 egg if available)
1/2 cup whole wheat flour
1/4 cup unbleached white flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
- Preheat oven to 350 degrees. Add less-fat margarine, pancake syrup, peanut butter, SPLENDA sweetener, brown sugar and vanilla to large mixing bowl and beat until creamy (scraping sides of bowl and beaters at least two times). Add egg and beat well.
- In an 8-cup measure, combine the flours, baking soda, baking powder and salt with whisk. Gradually add the dry ingredients to the peanut butter mixture in mixing bowl while beating on lowest speed just until blended. Add oats and beat on lowest speed just until blended.
- Using a cookie scoop, drop about 1/8 cup of cookie dough for each cookie onto a cookie sheet lined in parchment paper (or coat a nonstick cookie sheet with cooking spray). Use a fork dipped in lowfat milk to make the peanut butter marks on top of the dough if desired. Bake for about 10 minutes or until cookies are just turning brown.
4.5 gram fat (.8 gram saturated fat, .6 g monounsaturated fat, 1 g polyunsaturated fat), 9 mg cholesterol,
1.5 gram fiber, 99 mg sodium. Calories from fat: 37 percent.
Omega-3 fatty acids = .2 g, Omega-6 fatty acids = .8 g
