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Oaty Peanut Butter Cookies

"I call these ’What I Had On Hand’ cookies because I created them with whatever ingredients were in my kitchen at the time," says Sherry Craw of Mattoon, Illinois. Peanut butter, oats, toffee bits and chocolate chips will make frequent requests in your home.
  • Total Time
    Prep: 15 min. Bake: 10 min./batch + cooling
  • Makes
    5 dozen

Ingredients

  • 1-1/2 cups butter, softened
  • 1/2 cup reduced-fat peanut butter
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1 large egg
  • 2 large egg whites
  • 2 cups old-fashioned oats
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon baking soda
  • 1 cup semisweet chocolate chips
  • 3/4 cup English toffee bits or almond brickle chips

Directions

  • In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and egg whites. Combine the oats, flour, cinnamon and baking soda; gradually add to creamed mixture. Stir in chocolate chips and toffee bits.
  • Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray; flatten slightly. Bake at 350° for 9-11 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks.
Editor's Note
This recipe was tested with Parkay Light stick margarine.
Nutrition Facts
1 each: 82 calories, 4g fat (1g saturated fat), 9mg cholesterol, 59mg sodium, 11g carbohydrate (6g sugars, 1g fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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