Description
The texture of these lightened up cookies is what i love most about them, of course the mini-chocolate chips comes in a close second! While still warm, the peanut butter taste is very light – although it really comes through when cookies are completely cooled. Recipe is easily doubled or tripled.
Ingredients
- Chunky Peanut Butter
- Butter
- Splenda Granular
- Brown Sugar
- Egg Whites
- Vanilla
- Flour
- Old Fashioned Oats
- Baking Soda
- Mini Chocolate Chip
- Unsweetened Coconut
Instructions
- Pre-heat oven to 350 and line baking sheets with parchment paper
- Cream sugars, peanut butter and butter until light and fluffy – on medium speed if using a stand mixer
- Add egg whites, one at a time, and then vanilla, mixing on medium speed until thoroughly combined
- Turn mixer off
- Combine flour, oats and baking soda
- With your mixer on low, slowly add flour mixture until completely mixed
- Stir in mini-chocolate chips and, if using, coconut
- Drop by tablespoons onto baking sheets
- These do not spread, if you like flat cookies, use bottom of glass or fork to smash cookies flat
- I like mine mound shaped from the cookie scoop
- Bake for 10-12 minutes until edges are just golden brown