HG's Peanut Butter Oatmeal Softies
Stephanie Corbin
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 room temperature
- 2 tbsp. no-sugar-added applesauce
- 2 tbsp. fat-free liquid egg substitute
- 1/2 tsp. baking powder
- 1/4 tsp. vanilla extract
- Dash salt
directions
- 1
Preheat oven to 350 degrees.
- 2
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.
- 3
Add flour, baking powder, and salt, and stir until completely mixed and smooth.
- 4
Add oats and mix until they are thoroughly coated with the batter.
- 5
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.
- 6
Bake in the oven for about 10 minutes, until a toothpick inserted into the center of a cookie comes out clean.
- 7
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!
Source: Stephanie Jimmerson
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