Apple-Oat-Peanut Butter Cookies
Yield
servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
whole-wheat flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ¾ | cup |
peanut butter
reduced-fat, creamy |
|
| ¼ | cup |
butter
or margarine |
|
| ¾ | cup |
sugar
granulated |
|
| ¾ | cup |
brown sugar
packed |
*
|
| ½ | cup |
liquid egg substitute
frozen, thawed, or 1 each egg and 2 each egg whites, slightly beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
rolled oats
quick-cooking |
|
| 1 | medium |
apples
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
whole-wheat flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 177 | ml |
peanut butter
reduced-fat, creamy |
|
| 59 | ml |
butter
or margarine |
|
| 177 | ml |
sugar
granulated |
|
| 177 | ml |
brown sugar
packed |
*
|
| 118 | ml |
liquid egg substitute
frozen, thawed, or 1 each egg and 2 each egg whites, slightly beaten |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
rolled oats
quick-cooking |
|
| 1 | medium |
apples
finely chopped |
|
Directions
Preheat oven to 375℉ (190℃).
In a mixing bowl, combine the flours and baking soda; set aside.
In a larger bowl, beat the peanut butter and butter with an electric mixer on medium speed for about 30 seconds.
Add the sugars; beat until fluffy.
Add the egg product and vanilla extract; beat until mixed.
Beat or stir in the flour mixture.
Stir in the oats and chopped apple.
Shape the dough int 1½-inch balls; place 2 inches apart on ungreased cookie sheets.
Flatten the dough slightly with the tines of a fork.
Bake for 10 to 12 minutes, or until the edges of the cookies are firm.
Remove the cookies to cool on a wire rack.
