I had an old recipe that I wrote down on a notepad – totally random that I discovered it and I thought I would tweak it and mess around with the ingredients and see what would happened. I made the batter two days ago and refrigerated it, only because the dough was really loose, and forgot about it. Ha ha. Life is just too busy lately. So I remembered it today before I headed out to pick up my daughter and made the batch.
I haven’t been eating cookies or really anything “sweet” that I’ve been making because my weight is down 15-16ish lbs and I’m afraid eating something sweet will open the flood gates to the sweets again. You know what I mean, right? So I reserved them for my dad and my girls to review. Everyone LOVES them. Hey, who would’ve thought. They look funky and a bit healthy but the reviews are glowing hence me sharing it with you. Now bare with me on this recipe… You MUST be flexible.
1 stick of Smart Balance butter or regular butter, room temperature
1/4 cup of Chobani (vanilla)
1/4 cup of white sugar
3/4 cup of light brown sugar
2 tablespoons of PB2 powdered peanut butter
1 teaspoon of vanilla extract
1 teaspoon of baking soda
1 teaspoon salt
1.5 teaspoons of ground cinnamon
3 cups of old fashioned oats
In your stand mixer, blend the butter, Chobani, PB2 and sugars together. Don’t panic if it looks weird! Then add the eggs and beat well. Add the vanilla extract. Then in a separate bowl, combine the dry ingredients and then add them to the wet mixture. Blend together. It will be ooey, gooey and a mess! Scoop this mixture into a bowl and cover. Refrigerate for at least 2 hours or more (I let it go up to 2 days) so it can firm up. Trust me, you need to this or they will be impossible to work with
Then preheat the oven to 375 degrees. On your cookie sheet line with parchment or a Silpat liner. Scoop and place the dough about 1.5-2 inches apart. Now the baking time will vary. Normal cookies take 8-10 but I thought they were still too loose. I baked them for about 14-16 minutes or until crispy and brown around the edges. Trust me, I kept testing them and taking them out – inspection and then back in. Your oven make take a bit longer so be patient. This recipe makes a ton of cookies! 36 or so (small scoop sized).
— Knead to Cook