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Ingredients
| seedless raisins (not packed): 1 cup |
| water: 1/2 cup (boiling) |
| peanut butter: 1/2 cup |
| granulated sugar: 1/2 cup |
| eggs: 2 |
| ground cinnamon: 1 tsp |
| vanilla extract: 1 tsp |
| baking soda: 1/2 tsp |
| all-purpose flour (unsifted): 1/2 cup |
| rolled oats: 1/4 cup |
| semisweet chocolate chips (chips): 1 cup |
Must-have chocolate chip cookies
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
40 serving(s)
Tags
1. Preheat oven to 350 degree F. In a small bowl, combine raisins and boiling water; set aside.
2. In a large bowl, combine peanut butter and butter; beat with an electric mixer on medium speed for 30 seconds. Add sugar or substitute, egg, cinnamon, vanilla, and baking soda. Beat until combined. Add flour; beat until smooth. Stir oats.
3. Drain the raisins; stir raisins and chocolate pieces into oat mixture.
4. Drop by rounded teaspoons onto ungreased cookie sheets. Bake about 10 minutes or until lightly browned. Transfer to wire racks; let cool. Makes about 40 cookies.
*Sugar Substitutes: Choose from Splenda Granular or Sugar Twin or Sweet 'N Low packets in bulk. Follow package directions to use product amount equivalent to 1/2 cup sugar. With Sweet 'N Low, you'll get about 34 cookies.
Make-Ahead Directions: < Prepare cookies as directed. Store at room temperature for up to 2 days.