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Nutrition Facts
Serving Size 1 (20g) Recipe makes 32 servings
Calories 91
Calories from Fat 36		(40%)
Amount Per Serving		%DV
	Total Fat 4.1g	6%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 36mg		1%
Potassium 43mg		1%
Total Carbohydrate 13.0g		4%
	Dietary Fiber 0.5g	2%
	Sugars 8.0g
Protein 1.4g		2%
detailed view... how is this calculated?

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Chocochip Peanut Butter Cookies Made With Oil (Not Marg)

Recipe #217721 | 17 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Mirj
Mar 20, 2007

My friend Judy Montagu has a cooking column in the local English paper (I may have mentioned that before). Baking well without margarine has become something of a holy grail here in Israel, and we're always on the lookout for a recipe without those bad-for-you fats that actually works. In Judy's last column she's finally found a cookie worthy of posting. She credits her friend Alice Jonah for the recipe.

SERVES 32 (change servings and units)

Ingredients

1/3 cup canola oil
3 tablespoons peanut butter, any kind
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 1/4 cups flour (can use a mix of white and whole wheat)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup oatmeal
1/2 cup chocolate chips

Directions

1
Mix the first four ingredients, then mix in everything else.
2
Form little balls and press into a cookie shape.
3
Place them on a cookie sheet lined with parchment paper and criss-cross each cookie with a fork.
4
Bake at 180 degrees C (350 F) for 10-12 minutes.

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Featured Reviews for This Recipe

From: Iceland

On Mar 27, 2009

I used half a cup of peanutbutter and left out the canola oil. They came out really nice, both, crisp and tender just the way i like them. Thank you for sharing!

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From: YungB

On May 24, 2007

These cookies are very easy to whip up and they taste great. Update: They get real hard the second day.

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From: it'scolleen

On Oct 28, 2007

I made in a crunch w/o any butter or margerine on hand. They turned out way too sweet and crumbly. This recipe could be good if tweeked a bit. I haven't tried it... but I would add one more egg, a bit more peanut butter, increase the brown sugar to 3/4 cup, and completely eliminate the white sugar.

1 person found this review helpful

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From: Chef #505496

On May 26, 2007

Just made these cookies this morning, they are delicious! I used olive oil instead of canola oil. I was sure we would like this recipe so I doubled the recipe but used only 1/2 the amount of chocolate chips. I'm always looking for recipes using oil rather than margarine or shortening. Thanks so much for submitting this recipe!

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