Old Fashioned Chewy Peanut Butter Cookies

makes about 25-30 cookies

from Peanut Butter Comfort, by Averie Sunshine

Ingredients

1 3/4 cup unbleached flour

3/4 teaspoon baking Soda

1/2 cup Fat Free Vanilla Chobani Yogurt

3/4 cup Reduced Fat creamy peanut butter

1 1/4 cup tightly packed, light brown sugar

2 Tablespoons Fat Free milk 

1 Tablespoon pure vanilla extract

1 large, room temperature, egg
1/2 to whole bag milk chocolate chips
1/4 to 1/2 cup oats

Method

In a large mixing bowl, whisk together the flour & baking soda.  Set aside.

 

In the bowl of a stand mixer, fitted with the paddle attachment, combine the yogurt, peanut butter, brown sugar, milk, and vanilla. Beat on med-high speed for about 2 minutes, scraping down the sides of the bowl as needed. Add the egg and beat for about 30 seconds - until just incorporated. Add the flour mixture, chocolate chips, & oatmeal and beat on low speed until just combined.

 

Cover the bowl and refrigerate for at least one hour. {Note: I let mine chill for 6 hours.}

 

Preheat the oven to 375 F. Line baking sheets with parchment paper.

 

Using a small cookie scoop, form the dough into balls and place them onto the prepared sheets, allowing about 2-inches of space between each cookie. {Note: Each of my cookies weighed approximately .23 grams.} Slightly flatten each ball of dough with the tines of a lightly-floured fork, creating a crisscross pattern.

Bake for 7-8 minutes - do not exceed 9 minutes. The tops should look underdone - they will firm up as the cookies cool. {My cookies were Perfect after only 7 minutes.} Remove the baking sheets from the oven and allow the cookies to rest for about 10 minutes before removing transferring to a cooling rack.

 

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