So Miss Olivia over at Morsels and Chips is all into her healthy baking thing, and as I’m staying (read: baking) with her, I have to pretend to be on follow along. I promise most of my posts won’t be this health conscious, don’t worry.
Let’s make a quick list of things I love:
Where does that put me? Obviously, with Oatmeal Peanut Butter Chocolate Chip Cookies. (adapted from Brown Eyed Bakers)
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
scant ¼ cup Country Crock Light buttery spread, at room temperature
scant ¼ cup unsweetened apple sauce
½ cup crunchy peanut butter
1/3 cup sugar or sweetener
¼ cup light brown sugar
½ teaspoon vanilla extract
½ cup rolled oats
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. Cream together the butter, apple sauce, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. Gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Scoop dough (~1 tbsp) and pat lightly onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.