Ingredients for Lighter Whole Wheat Peanut Butter Oatmeal Cookies
- 1/2 cup (1 stick) softened margarine
- Reduced Fat Peanut Butter
- Splenda Brown Sugar Blend
- 1 large egg
- Vanilla Extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups rolled oats
- 1/2 cup wheat germ
- Ground Flax Seeds
- 1 1/2 cups whole wheat flour
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lighter Whole Wheat Peanut Butter Oatmeal Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lighter Whole Wheat Peanut Butter Oatmeal Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1/2 cup (1 stick) softened margarine and 1/2 cup creamy peanut butter until smooth and creamy.
- Beat in 1 large egg and 1/2 cup packed light brown sugar until well combined.
- Stir in 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 1/2 teaspoon baking soda.
- Add 2 cups rolled oats, 1/2 cup wheat germ, and 1/4 cup flax seeds. Mix until evenly distributed.
- Gradually add 1 1/2 cups whole wheat flour, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Use a fork to flatten each cookie slightly, creating a criss-cross pattern.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
22g
Fat
9g
Carbs
7g
