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Nutrition Facts
Serving Size 1 (49g) Recipe makes 6 servings The following items or measurements are not included below: Better 'n Peanut Butter spread Splenda granular
Calories 164
Calories from Fat 37		(22%)
Amount Per Serving		%DV
	Total Fat 4.2g	6%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 95mg		3%
Potassium 163mg		4%
Total Carbohydrate 27.9g		9%
	Dietary Fiber 2.9g	11%
	Sugars 9.8g
Protein 4.9g		9%
detailed view... how is this calculated?

Hg's Peanut Butter Oatmeal Softies - Ww Points = 3

Recipe #378697 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: senseicheryl
Jun 24, 2009

Another new Hungry Girl recipe! "You Big Softy... Giant, chewy, peanut butter oatmeal cookies straight from the HG HQ. WOOHOO!" Serving Size: 1 large cookie Calories: 140 Fat: 3.25 Sodium: 160mg Carbs: 23g Fiber: 2g Sugars: 7g Protein: 4g POINTS® value 3* HG Alternative! If you absolutely cannot get your hands on Better'n Peanut Butter, use regular reduced-fat peanut butter. Then each cookie will have 170 calories, 6.25g fat, and 2.5g fiber (POINTS® value 3*). That's still WAY better than the average PB cookie!

SERVES 6 , 6 large cookies (change servings and units)

Ingredients

1/4 cup brown sugar (not packed)
1/4 cup Better 'n Peanut Butter spread
2 tablespoons Splenda granular
2 tablespoons whipped butter (light or light buttery spread,like Brummel & Brown)
2 tablespoons no-sugar-added applesauce
2 tablespoons liquid egg substitute (like Egg Beaters Original)
1/4 teaspoon vanilla extract
1/3 cup whole wheat flour
1/2 teaspoon baking powder
1 dash salt
3/4 cup oats (not instant)

Directions

1
Preheat oven to 350 degrees.
2
In a medium bowl, combine brown sugar, peanut butter, Splenda, butter, applesauce, egg substitute, and vanilla extract, and mix thoroughly with a wire whisk or fork.
3
Add flour, baking powder, and salt, and stir until completely mixed and smooth.
4
Add oats and mix until they are thoroughly coated with the batter.
5
Line a large baking sheet with parchment paper. Spoon batter onto the sheet in 6 evenly spaced mounds. Using the back of a spoon, spread and flatten batter into circles about 3 1/2 inches wide.
6
Bake in the oven for about 10 minutes, until a toothpick inserted into the center of a cookie comes out clean.
7
Remove baking sheet from the oven, and allow cookies to cool for 1 minute on the sheet. Then slide parchment paper onto a cool surface, and let cool COMPLETELY. (Really, they taste best once they've totally cooled.) Enjoy!