This recipe has 31% less fat than the original version.
—TASTE OF HOME TEST KITCHEN
PREP: 25 MIN. • BAKE: 15 MIN./BATCH • MAKES: 5 DOZEN
1/3 cup butter, softened
1/3 cup reduced-fat butter, softened
1 cup packed brown sugar
1/2 cup sugar blend
1 cup reduced-fat chunky peanut butter
2 eggs
2 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup raisins
3/4 cup flaked coconut
1/2 cup miniature semisweet chocolate chips
1. In a large bowl, cream the butters, brown sugar and sugar substitute until light and fluffy. Beat in peanut butter. Add eggs, one at a time, beating well after each addition. Combine the flour, oats, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the raisins, coconut and chocolate chips.
2. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
NOTE This recipe was tested with Land O’Lakes light stick butter and Splenda sugar blend.
PER SERVING 1 cookie equals 104 cal., 4 g fat (2 g sat. fat), 11 mg chol., 109 mg sodium, 15 g carb., 1 g fiber, 2 g pro. Diabetic Exchanges: 1 starch, 1 fat.