Giant, chewy, peanut butter oatmeal cookies straight from the HG HQ. WOOHOO!Ingredients:
3/4 cup regular oats (not instant)
1/3 cup whole-wheat flour
1/4 cup brown sugar (not packed)
1/4 cup Better'n Peanut Butter
2 tbsp. Splenda No Calorie Sweetener (granulated)
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown
), room temperature
2 tbsp. no-sugar-added applesauce
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original
1/2 tsp. baking powder
1/4 tsp. vanilla extract
Preheat oven to 350 degrees.
In a medium bowl, combine brown sugar, peanut butter, Splenda, butter, applesauce, egg substitute, and vanilla extract, and mix thoroughly with a wire whisk or fork.
Add flour, baking powder, and salt, and stir until completely mixed and smooth.
Add oats and mix until they are thoroughly coated with the batter.
Line a large baking sheet with parchment paper. Spoon batter onto the sheet in 6 evenly spaced mounds. Using the back of a spoon, spread and flatten batter into circles about 3 1/2 inches wide.
Bake in the oven for about 10 minutes, until a toothpick inserted into the center of a cookie comes out clean.
Remove baking sheet from the oven, and allow cookies to cool for 1 minute on the sheet. Then slide parchment paper onto a cool surface, and let cool COMPLETELY. (Really, they taste best once they've totally cooled.) Enjoy!
MAKES 6 SERVINGS