It’s FUN-DAY MONDAY again! Today is a special fun-day monday because both Mike and I decided we wanted a super special dessert! I’ve only done one dessert so far from the Hungry-Girl book, and it was from her other cookbook “200 under 200“. I wanted to stay true to this particular cookbook so I searched and searched for a perfect fun-day monday dessert! This is what I found:
Peanut Butter Oatmeal Softies
PER SERVING: (1 medium-large cookie): 170 calories, 6.25g fat, 169mg sodium, 23.5g carbs, 2.5g fiber, 7.5g sugars, 5.5g protein
Few quick side notes: It is 3 weight watchers points per cookie, but it also say that the average peanut butter cookie this size has more than 300 calories and 18 grams of fat. Ok, that makes me feel a little better!
Second side note: HG Alternative, If you can find Better ‘n Peanut Butter, use it! If you do, each Softie will have 140 calories, 3.25g fat and 2g fiber. I honestly didn’t think I was going to find this product, never even heard of it! I FOUND IT! So stinkin’ excited, and it’s a fantastic low-fat peanut butter for all my peanut butter and banana sandwiches! Woot!
Third side note: The recipe previous to the Peanut Butter Oatmeal Softies is Oatmeal Raisin Softies. It calls for all the same ingredients minus the raisins sub peanut butter and they’re the same. (This was actually the one I was gonna make until I found the Better ‘n Peanut Butter) It says “These are 50 percent cookie, 50 percent muffin top, and 100 percent delicious!) So, my point, don’t expect a full on cookie swap! K? K!
1/4 cup brown sugar (not packed)
1/4 cup reduced-fat peanut butter, room temperature
2 tbls. Splenda No Calorie Sweetener (granulated) (you know, the non-packet kind)
2 tbls. light whipped butter or light buttery spread, room temperature (I used I can’t believe it’s not butter light)
2 tbls. no-sugar-added applesauce
2 tbls. fat-free liquid egg substitute
1/4 tsp. vanilla extract
1/3 cup whole-wheat flour
1/2 tsp. baking powder
3/4 cup old-fashioned oats
Preheat oven to 350 degrees.
In a bowl, combine brown sugar, peanut butter, Splenda, butter, applesauce, egg substitute, and vanilla extract. Mix thoroughly with a wire whisk.
Add flour, baking powder, and salt, stir until completely mixed and smooth.
Add oats and mix until they are thoroughly coated with the batter.
(Fyi, I find taking step by step pictures of cookie baking a bit boring looking, so I honestly didn’t take any pics except the final product)
Line a large baking sheet with parchment paper. (I used aluminum foil, parchment paper is so expensive and I”m kind of cheap) 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. (My estimating skills are CRAP! I totally don’t know how big they were!)
Bake in the oven for about 10 minutes, until a toothpick inserted into the center of a cookie comes out clean.
Remove from the oven, and allow cookies to cool for 1 minute. then slide parchment paper onto a cool surface, and let cool COMPLETELY! Really, they taste best once they’ve totally cooled. Enjoy! (This was not easy to do, they smelled so good!)
Makes 6 servings!
My first bite reaction: UUUHHHH…..ick! I don’t like this at all! (I actually spit it out!)
Mike’s first bite reaction: It has a funny taste. (Ha! He didn’t say I like it!)
Taste: I really don’t know what happened! All I tasted was the wheat flour! Don’t get me wrong, I like wheat flour, I use it all the time, I just don’t want it to be the only thing I taste when I’m expecting something a little more peanut buttery! Such a shame, they smelled so good! (And the dough was tasty too, yeah, I licked the bowl!)
Texture: Just as Hungry-Girl said, 50 percent cookie 50 percent muffin top! I liked the texture, just couldn’t get past the taste!
Satisfaction: I will not be making these again, hell I didn’t even eat more than one bite (that I spit out) satisfaction gets a big thumbs down! I wanted a cookie damn it! HAHA
Creativity: Good try Hungry-Girl. It was a good try! Fail, but nice try!
Instead, we went with these pumpkin shakes/smoothies I threw together:
3/4 cup vanilla light soymilk (yes, use soymilk it’s thicker)
4 tablespoons canned pumpkin (not canned pumpkin pie mix)
2 splenda packets
3 dashes of pumpkin pie spice…
3 ice cubes (ya know, the kind you get when you make them in a tray)
pulse in a blender till blended!
top with a little cool whip if your feeling up for it! 🙂
Any failure stories to share? I know they happen to the best of us!