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Best Ever Peanut Butter-Oatmeal Cookies
- 2 cups quick-cooking oats
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup Shedd's Spread Country Crock® Spread
- 1 cup Skippy ® Creamy or Super Chunk® Peanut Butter
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 package (12 oz.) semi-sweet chocolate chips (optional)
Preheat oven to 350°. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
In large bowl, with electric mixer on medium speed, beat Shedd's Spread Country Crock® Spread with Peanut Butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate. Chill 30 minutes.
On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.
By using Shedd’s Spread Country Crock® instead of butter in this recipe, you reduce the amount of saturated fat by 1.5g and save 10 calories per serving.
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Nutritional Facts
Nutrition information per 2 cookie serving:
Calories: 210Calories from fat: 90
Saturated fat: 3.5g
Trans fat: 0g
Total fat: 11g
Cholesterol: 10mg
Sodium: 150mg
Total carbohydrates: 27g
Sugars: 17g
Dietary fiber: 2g
Protein: 4g
Vitamin A: 4%
Vitamin C: 0%
Calcium: 2%
Iron: 6%
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