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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 36 |
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The texture of these lightened up cookies is what I love most about them, of course the mini-chocolate chips comes in a close second! While still warm, the peanut butter taste is very light - although it really comes through when cookies are completely cooled. Recipe is easily doubled or tripled. Ingredients:
1/2 cup chunky peanut butter |
1/4 cup butter (i used smart balance butter blend) |
1/3 cup splenda granular |
1/3 cup brown sugar |
2 egg whites |
1/2 teaspoon vanilla |
1/2 cup flour |
1 cup old fashioned oats |
3/4 teaspoon baking soda |
1/2 cup mini chocolate chip |
1/4 cup unsweetened coconut, toasted (optional) |
Directions:
1. Pre-heat oven to 350 and line baking sheets with parchment paper.
2. Cream sugars, peanut butter and butter until light and fluffy - on medium speed if using a stand mixer.
3. Add egg whites, one at a time, and then vanilla, mixing on medium speed until thoroughly combined.
4. Turn mixer off. Combine flour, oats and baking soda.
5. With your mixer on low, slowly add flour mixture until completely mixed.
6. Stir in mini-chocolate chips and, if using, coconut.
7. Drop by tablespoons onto baking sheets. These do not spread, if you like flat cookies, use bottom of glass or fork to smash cookies flat. I like mine mound shaped from the cookie scoop.
8. Bake for 10-12 minutes until edges are just golden brown.
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