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Peanut Butter Oatmeal Softies

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 1 hr
Category: Cookies Sub Category: Other

what you need
  • 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 (like Brummel & Brown), room temperature
  • 2 Tbsp. no-sugar-added applesauce
  • 2 Tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
  • 1/4 tsp. vanilla extract
  • 1/3 cup whole-wheat flour
  • 1/2 tsp. baking powder
  • Dash salt
  • 3/4 cup regular oats (not instant)
make it
Preheat oven to 350 degrees F. 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. Add flour, baking powder, and salt, and stir until completely mixed and smooth. Add oats and mix until they are thoroughly coated with the batter.

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.

Bake in the oven for about 10 minutes, until a toothpick inserted into the center of a cookie comes out clean. 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!
Notes
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