The Northeast blizzard of 2016 forced me to hunker down this weekend. Most of the time I spent in the kitchen experimenting with some new recipes. These oatmeal chocolate chip cookies are made even more satisfying by adding my favorite Crazy Richard's powdered peanut butter. These cookies are ready in 10-12 minutes and most ingredients are kitchen staples. I let them cool for a few minutes and enjoyed with a large cup of my peppermint almond tea latte. They have a great oatmeal cookie chew and just the right amount of sweetness. The peanut butter is unsweetened so it adds a subtle peanut flavor without overwhelming the cookie. I cut some of the sugar by adding 2 packets of splenda. if you don't like splenda try adding an additional tablespoon of sugar.
Makes 10 Cookies
1/4 cup sugar
2 packets splenda or 1 tbsp sugar
2 tbsp unsweetened apple sauce
2 tbsp soft butter or light butter
1/4 tsp vanilla extract
1/3 cup whole wheat flour
1/4 tsp baking powder
1/8 tsp salt
2 tbsp powdered peanut butter
3 tbsp mini semi-sweet chocolate chips
3/4 cup old fashioned oats
*Please note the cookies won't spread out. If you want a flatter cookie lightly press with the back of a spoon before baking.