Double Peanut Butter Chocolate Cookies

Another item I made for the Relay for Life bake sale and forgot to take pictures of, oops! Hehe, oh well! I used to love getting the Eating Well magazine because it had pretty good recipes (they looked good anyway) and it had a lot of interesting facts and tips in it. Of course, part of the allure was that I got it for free at work...oh well. Some of the comments said they omitted the extra canola oil altogether and it turned out great, but I think that would make a more cakey cookie. If you're all for that, hey great, more power to you, but I wanted something with the consistency not synonymous with "low-fat." I think this cookie meets that because it's really not quite low fat. It has a cup of peanut butter in it, but it's all natural peanut butter so you can feel a little bit better about eating these. I followed the instructions and used the chunky peanut butter, but honestly, I didn't really like the taste of the peanuts in it, I liked the crunchiness it afforded, but not the taste of the peanuts. I think it's because I like my peanuts salted and roasted--which, well, that would defeat the healthy part of that, wouldn't it? These turned out pretty decently, but they're definitely not super sweet but they do taste rich. I like the use of the turbinado sugar. Btw, just so you know, the measurement for the turbinado sugar at the end seemed too much to me. I really don't think you need that much. 4 out of 5 stars/Easy to make and I would make them again.
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Below from here



Makes: 3 dozen cookies

Total Time: 1 1/2 hours

Ingredients

• 1 cup chunky natural peanut butter
• 1/4 cup canola oil
• 1/2 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 3 tablespoons low-fat plain yogurt
• 1 tablespoon vanilla extract
• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 cup rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup semisweet chocolate chips
• 1/4 cup trans-fat-free peanut butter chips, such as Sunspire
• 1/4 cup turbinado sugar (see Note)

Preparation

1. Preheat oven to 350°F.
2. Beat peanut butter, oil, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until the sugars are blended. Beat in eggs, yogurt and vanilla until combined.
3. Whisk flour, cocoa, oats, baking soda and salt in a medium bowl. With the mixer on low speed, gradually add the dry ingredients to the peanut butter mixture until blended. (It will be sticky.) Stir in chocolate and peanut butter chips.
4. Using a small cookie scoop or slightly rounded tablespoons of dough, place cookies 2 inches apart on ungreased cookie sheets.
5. Dip the bottom of a glass in water and then in turbinado sugar. Use the sugared glass to flatten the cookies slightly, leaving a thin layer of sugar on top, rewetting the glass as needed.
6. Bake the cookies in batches until they are just set and the tops appear cracked, 8 to 10 minutes. (Do not overbake or they will be dry.) Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool.

Tips & Notes

• Make Ahead Tip: Store in an airtight container for up to 3 days or freeze for up to 3 months.

• Ingredient Note: Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.

Nutrition

Per cookie: 115 calories; 6 g fat (1 g sat, 1 g mono); 12 mg cholesterol; 13 g carbohydrates; 3 g protein; 1 g fiber; 102 mg sodium; 33 mg potassium.