Peanut-butter, oatmeal, and chocolate-chip cookies
If you're kookie over cookies, these easy-to-make treats are no sweat and not threat, even for the confirmed kitchen klutz.
1-1/4 cups all purpose flour
1 cup quick-cooking rolled oats
1/2 tsp baking soda
1/2 tsp Salt
3/4 cup packed brown sugar
1 cup light margarine or butter (see hint below)
1 cup light peanut butter
1/4 cup buttermilk
1 cup mini chocolate chips
Preheat oven to 350°. Spray a large cookie sheet with non-stick spray and set aside.
In a medium bowl, combine flour, oats, baking soda, and salt. Set aside.
In another medium bowl, cream together brown sugar, margarine, peanut butter, and buttermilk. Add dry ingredients and stir to form a smooth dough. Stir in chocolate chips.
Roll dough into 1-½-inch balls, and place 2 inches apart on prepared cookie sheet. Using a fork dipped in flour, flatten cookies to ¼-inch thickness. Bake for 10 minutes. Be careful not to overbake, as cookies will dry out.
Remove cookies from tray immediately and cool on a wire rack. Store covered with plastic wrap or in an airtight container.
You can find reduced-fat varieties of margarine or butter (25% less fat) beside the regular brands in the dairy case.
This recipe is from the book CRAZY PLATES:Low-Fat Food So Good, You'll Swear It's Bad For You! by Janet and Greta Podleski