Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients:
1 1/4 c All-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 c multi grain oats (quick oats would work too)
1/2 c brown sugar, packed
1/2 c white sugar
1/2 c butter
1 large egg
1/2 c peanut butter (smooth or crunchy)
1 tbsp. vanilla extract
1 c chocolate chips

Directions:
1. Preheat oven to 350°. Line a baking sheet with silicone sheet or parchment paper.
2. Combine flour, baking soda, salt, and oats together into small bowl.
3. In separate bowl, cream butter and both sugars together until light and fluffy. Add peanut butter, and mix until combined. Add egg and vanilla, mix until combined.
4. Gradually add in dry ingredients just until combined.
5. Stir in chocolate chips.
6. Drop by heaping tablespoonful onto prepared baking pan. Bake 10 minutes. Remove from oven and press in the center with a fork to flatten out. Return to oven and bake an additional 2-5 minutes.
7. Allow to cool on pan for at least 5 minutes.

Yields about 25 cookies, serving size 1 cookie
*I used a medium size cookie scoop. The number of cookies will vary depending on how big you make them. My cookies were fairly large.

Coconut Rolled Dates | My favorite dessert

Ingredients:
1/2 c unsweetened coconut
1 lb pitted Deglet dates

Directions:
1. Place coconut flakes in small bowl. Set aside.

2. Add dates to food processor attached with multipurpose blade. Pulse until dates are chopped finely. Since they are very sticky, they will form a ball in the food processor. It might be necessary to run a rubber spatula down the side of the processor bowl and pulse a few more times.

3. Scoop out 1/2 tbsp. of dates and roll in the palm of your hands to shape. Roll shaped dates in coconut flakes.

4. Store in air tight container.

Yields about 25 dates, Serving size 2 coconut rolled dates

Peanut Butter Chocolate Chip Cookies

Ingredients:

1 c creamy peanut butter (you could use crunchy instead)

1 c sugar

1/4 c Egg Beaters 

2/3 c semi sweet chocolate chips 

Directions:

1. Preheat oven to 350°. Line a baking sheet with Silpat baking mat or parchment paper. Set aside.

2. Beat together peanut butter, sugar, and egg until well combined.

3. Stir in chocolate chips by hand.

4. Drop dough by the tablespoonful onto cookie sheet. Bake for 11-13 minutes.

5. As soon as you remove from oven, gently press the center of each cookie with the back of a spoon. Allow to cool on baking sheet for at least 5 minutes. Then, transfer to wire rack to cool completely. 

 

Yields 26 cookies, serving size 1 cookie

3 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

recipe modified from www.thefrugalgirls.com

Going Apes Cookies

A perfect combination of peanut butter, banana, and chocolate

Ingredients:

2 1/2 c multi grain oats (or your favorite gluten-free oats)

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1 tbsp Smart Balance Light butter

2 tbsp honey

1 tsp vanilla

1/2 c crunchy peanut butter

3 large, ripe bananas, mashed

3/4 c semi-sweet or milk chocolate chips (or Enjoy Life dairy free chocolate chips)

Directions:

1. Preheat oven to 350°. Line two baking sheets with Silpat baking mats. Set aside.

2. In a small bowl combine oats, baking powder, cinnamon, and salt. Stir until well combined. Set bowl aside.

3. In a large mixing bowl, or in the bowl of your stand mixer with paddle attachment, combine mashed bananas and peanut butter until smooth. 

4. Add butter, honey, and vanilla to banana mixture. Stir until combined.

5. Gradually add oat mixture to banana mixture. Stirring to combine after each addition of dry ingredients. Combine until well incorporated.

6. Fold in chocolate chips.

7. Drop scoops, about a tablespoonful, of mixture onto prepared baking pans. Bake for 13-15 minutes (mine were perfect at exactly 15 minutes).

8. Allow to set on the pan after baking for about 4-5 minutes. Transfer to cooling rack to cool completely.

 

Yields 25 cookies, serving size 1 cookie

3 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Banana Oatmeal Bread

pictured with optional chocolate chips and walnuts

Ingredients:

1/2 c Smart Balance Light butter

1 c sugar

1/2 c Egg Beaters

1/2 tsp vanilla

1 c flour

1 c multi grain oatmeal

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon, ground

1/4 c fat free milk

2 very ripe bananas, mashed

(optional) 2/3 c walnuts

(optional) 2/3 c semi-sweet chocolate chips

Directions:

1. Preheat oven to 350°. Spray a large loaf pan with non-stick cooking spray. Set aside.

2. In a medium bowl, combine flour, oats, baking soda, salt, and cinnamon. Stir until well combined. Set aside.

3. In a large bowl or in the bowl of your stand mixer with paddle attachment, cream together butter and sugar until light and fluffy.

4. Add eggs and vanilla to butter/sugar mixture. Mix well. 

5. Add about 1/2 of the dry ingredients to sugar mixture. Stir until just combined. 

6. Add 2 tbsp of milk and 1/2 of the mashed bananas. Stir until just combined.

7. Add remaining dry ingredients. Stir until just combined.

8. Add remaining 2 tbsp of milk and the other half of the mashed bananas. Stir until just combined (do no over mix).

9. Fold in walnuts and/or chocolate chips, if desired. Pour into prepared loaf pan. 

10. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. 

 

Yields 1 loaf, serving size 1 slice 

Weight Watchers Points+:

if cut into 10-12 slices, 5 points per slice

if cut into 13-16 slices, 4 points per slice

if cut into 16-18 slices, 3 points per slice

*add additional points for optional add-ins

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from www.allrecipes.com

White Chocolate Lemon Jell-o Cookies

Ingredients:

for the cookies-

1/2 c  Smart Balance Light butter, at room temp or softened
1/3 c + 1 tbsp light brown sugar, packed 

1/8 c white sugar
2 small boxes (0.3 oz each) sugar-free lemon flavored jell-o, dry
1/4 c Egg Beaters (or 1 large egg)
1/2 tsp vanilla extract
1 1/8 c all-purpose flour
1/2 tsp baking soda
1/4 tsp table salt

1/2 c white chocolate chips

for the lemon glaze-

2/3 c powdered sugar

1 tbsp smart balance light butter

2 tsp fresh lemon juice

1/4-1/2 tsp fresh lemon zest

Directions:

1. Preheat oven to 350°. 

2. In a medium bowl, combine flour, salt, and baking soda. Stir until well incorporated.

3. In a large bowl or in the bowl of a stand mixer with the paddle attachment, combine butter and both sugars until light and airy. 

4. Add eggs, vanilla, and jell-o packets to butter and sugar. Stir until well combined.

5. Gradually add dry ingredients in to wet in three different portions. Mixing until just combined after each addition of dry ingredients. 

6. Fold in white chocolate chips.

7. Scoop by the heaping tablespoonful onto an ungreased baking sheet (I used my medium-sized cookie scoop).

8. Bake for 10-13 minutes.  Allow cookies to cool on baking sheet for about 5 minutes, then transfer to wire cooling rack to cool completely.

9. In a small bowl, mix together ingredients for lemon glaze. Stir together until smooth. If glaze is too thick, add more lemon juice (a tiny bit at a time) until desired consistency is reached.

10. Pour glaze into a piping bag or Ziploc bag with the corner snipped. Drizzle glaze over cooled cookies.

 

Yields 15 cookies, serving size 1 cookie

4 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Soft Sugar Cookies

Loved this recipe for soft, sour cream sugar cookies from over at www.theyummylife.com so much that I just had to share it for my Christmas cookie baking lovers! These are just simply amazing 🙂

 

Ingredients:

for the cookie dough-

5-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, room temperature
1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla

for the frosting-

3 cups powdered sugar
3 tablespoons butter, softened
1 1/2 teaspoon vanilla
4-6 tablespoons Cinnabon Coffee Creamer (or any cream/milk will work)

 

Directions:

1. In large bowl, combine flour, baking soda, and salt. Set aside.

2. In another large bowl, or in your stand mixer with the paddle attachment, cream together sour cream and butter on low. When butter and sour cream are well integrated, add sugar, eggs, and vanilla. Stir until well mixed. 

3. Gradually add flour mixture, 1 cup at a time, to the sour cream mixture, mixing well after each addition of flour. The dough will be very thick and sticky…that’s okay!

4. Divide the dough into two equal pieces and place each on a sheet of plastic wrap. Flatten and wrap the dough up tightly. Place in the refrigerator to chill for about 2 hours.

5. Preheat oven to 350°.  Have UNGREASED baking sheets out and ready (you can line them with parchment paper, or use silicon baking mats).

6. Generously flour (lots of flour) your counter so the dough doesn’t stick (if it sticks, it’s impossible to pick up the cookies once you cut them out). Even flour your rolling pin. Place one of your pieces of chilled dough on top of the floured surface and sprinkle the top of the dough with more flour. Roll out dough until it is about 1/4″ thick.

7. Flour cookie cutters and cut out desired shapes. Transfer cut-outs to baking sheets.

8. Continue rolling and cutting dough until all dough has been used.

9. Baking suggestion: I have a gas oven and found that baking one sheet at a time for 6-7 minutes was the perfect bake time. When I put two sheets in, half of them burned on the bottom. Watch them carefully as they will go from under cooked to perfect to burnt in a matter of seconds. Cook them just until they are baked all the way through but haven’t started browning on the bottom. To keep them soft, do not let them brown on the bottom. 

10. Transfer hot cookies to a baking rack to cool completely. Once cooled, frost and decorate, if desired.

 

directions for the frosting-

1. Combine powdered sugar, softened butter, vanilla, and 2 tbsp of cream.

2. Use a fork or a spoon to mix together until smooth.

3. Gradually add remaining cream and continue mixing until you reach the desired consistency. You don’t want it to be too thick or it will be difficult to spread, but you don’t want it to be too thin or it won’t set up. 

 

Yields about 6 dozen cookies

Chocolate Peppermint Crunch Cookies

Ingredients:

1/2 c  Smart Balance Light butter, at room temp or softened
1/3 c + 1 tbsp light brown sugar, packed 

1/8 c white sugar
1 box (1.4 oz) of fat free/sugar free chocolate fudge pudding mix, dry
1/4 c Egg Beaters (or 1 large egg)
*1/2 tsp vanilla extract
1 1/8 c all-purpose flour
1/2 tsp baking soda
1/4 tsp table salt
1/8 c Hershey’s Cocoa

1/4 c skim milk
1/2 Andes Peppermint Crunch Baking Chips

*you could substitute vanilla extract for 1/8 to 1/4 tsp peppermint extract for a more peppermint-y flavor. You don’t need a lot…just a splash.

Directions:

1. Preheat oven to 350°. 

2. In a medium bowl, combine flour, salt, baking soda, and cocoa powder. Stir until well incorporated.

3. In a large bowl or in the bowl of a stand mixer with the paddle attachment, combine butter and both sugars until light and airy. 

4. Add eggs, pudding mix, vanilla, and milk to butter and sugar. Stir until well combined.

4. Gradually add dry ingredients in to wet in three different portions. Mixing until just combined after each addition of dry ingredients. 

5. Fold in Andes baking chips.

6. Scoop by the heaping tablespoonful onto an ungreased baking sheet (I used my medium-sized cookie scoop).

7. Bake for 10-13 minutes. Allow cookies to cool on baking sheet for about 5 minutes, then transfer to wire cooling rack. Store extra in an air-tight container.

 

Yields 15 cookies, serving size 1 cookie

4 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

recipe modified from tablefortwoblog.com

Nutella Brownies

Ingredients:

1 c Nutella Hazelnut Spread
1/2 c + 2 tbsp all-purpose flour
1/2 c egg beaters, original
1/2 tsp baking soda
1/2 tsp baking powder

pinch of salt
1 tsp vanilla extract
6 tsp slivered almonds

Directions:

1. Preheat oven to 350°. Spray a 12-cup muffin tin with non-stick cooking spray OR line with paper muffin liners. Set aside.

2. Combine flour, baking soda, baking powder, and salt in a small mixing bowl. Stir together.

3. In a large bowl, combine egg and Nutella until well mixed. Gradually mix in dry ingredients until well incorporated. Stir in vanilla extract.

4. Divide batter equally among 12 muffin cups. Sprinkle the top of each with 1/2 tsp of slivered almonds. 

5. Bake for 17 minutes or until a toothpick inserted in the center of brownie cups comes out clean.

 

Yields 12 servings, serving size 1 Nutella brownie 

5 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Frosted Pumpkin Melts

Ingredients:

for the cookie-

1/2 c fat free Greek yogurt, plain

1/2 c brown sugar, packed

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon, ground

1/4 tsp pumpkin pie spice

1/4 c egg beaters (or 1 egg)

1/2 tsp pure vanilla extract

2/3 c pumpkin, canned

1 c all-purpose flour

for the frosting-

1/4 c fat free Greek yogurt, plain

2 tbsp brown sugar, packed

1 (scant) tbsp fat free milk

1/4 tsp pure vanilla extract

1 1/4 c powdered sugar

Directions:

1. Preheat oven to 350°. 

2. Combine yogurt and brown sugar in a large mixing bowl. Beat together until well combined, about 30 sec.  Add baking powder, baking soda, salt, cinnamon, pumpkin pie spice. Beat until ingredients are mixed.

3. Add in egg beaters, pumpkin, and vanilla and stir until ingredients are incorporated.

4. Gradually add in flour and stir until combined. 

5. Drop by the tablespoonful onto a baking sheet, ungreased. Bake for 10 minutes. Remove from oven and allow to cool on the pan for 3-5 minutes. Then, transfer to a wire rack to cool the rest of the way.

6. While cookies are cooling, mix together yogurt, brown sugar, milk, and vanilla for the frosting. Add powdered sugar in gradually stirring well after each addition of powered sugar. Depending on your desired consistence, you can add another 1/4 c to thicken the frosting even more, if desired.

7. Spread frosting on cooled cookies. Sprinkle with a little bit of pumpkin pie spice or cinnamon. 

 

Yields 28 cookies, serving size 1 cookie

2 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.