Servings: 50 You’ll need: 8 Tbsp. PB2 (Powdered Peanut Butter) 1 cup Splenda/sugar blend for baking ¼ cup cocoa powder ¼ cup canola oil 1 tsp. vanilla extract 1/2 cup fat-free milk ¼ cup light butter 3 cups uncooked quick oats Mix together in a medium saucepan PB2, Splenda/sugar blend, cocoa, canola oil, vanilla extract, FF milk and butter over medium heat. Stir continuously, until completely melted. Bring to a full rolling boil. Remove from heat and stir in quick oats and mix completely. Using a teaspoon drop onto wax paper and let cool. Refrigerate for about 3 hours or overnight. Karen’s Note: These PB2 No Bake Cookies are best served cold with a nice hot cup of coffee, tea or cocoa.
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Servings: About 72 cookies You’ll need: 1 cup (2 sticks) light butter, softened 1/2 cup canola oil 3/4 cup sugar 3/4 cup brown sugar 2 eggs 1 tsp. vanilla extract 3/4 cup unsweetened applesauce 3 cups all-purpose flour 1/2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. allspice, ground 1/2 tsp. cinnamon, ground 1 tsp. nutmeg, ground 1/4 tsp. salt 1/2 cup walnuts, chopped 1 cup (8 oz.) semi-sweet chocolate morsels 2 cups (16 oz.) quick oats 1/2 cup raisins Cooking spray 3-4 large cookie sheets (or reuse 1-2) Lightly grease cookie sheets with cooking spray. Heat oven to 350 degrees. In a large mixing bowl beat butter, oil and sugars, until creamy. Add eggs, vanilla extract, applesauce and allspice and beat well. In a medium mixing bowl sift together flour, baking powder, baking soda, spices and salt. Slowly add to to butter mixture and mix well. Slowly stir in oats, raisins, nuts and semi-sweet morsels and mix well. Drop by tablespoonfuls at least 1 inch apart onto lightly greased with cooking spray cookie sheets. Bake for 10-12 minutes, until a light golden brown. Let cool for 5 minutes then move to cooling rack and let completely cool before eating, storing or freezing. Karen’s Note: Frank’s mom made oatmeal cookies. She started putting raisins in them to make oatmeal-raisin cookies. Then when Frank was little he suggested she put chocolate chips in them. Later on Frank’s mom, Noni, started putting applesauce in them to keep them moist and chewy. Then the chopped walnuts were added later to give them a bit of a crunch. The real reason they were called “Frank Cookies”, because his mom made them really big and just for him, since they are definitely his favorite cookies! Little Cocoa Delight Bites are great for serving on a platter for your guests at any get-together or occasion. Makes 48 little cookies You’ll need: Non-stick cooking spray 1/3 cup cocoa powder 1/4 cup butter, softened 3/4 cup sugar or Splenda for baking 1/4 cup applesauce 1 tsp. vanilla extract 1-1/2 cups All-purpose flour 1 tsp. baking powder 1/4 tsp. salt 1/4 cup powdered sugar Preheat oven to 375 degrees. Coat two cookie sheets with a non-stick cooking spray. In a small bowl stir together flour, baking powder and salt. In a medium size bowl (or Kitchen Aid) place cocoa powder, butter and sugar and beat with mixer. Next add the apple sauce and vanilla extract and mix until completely blended. Stir flour mixture into cocoa batter with a stiff spatula or wooden spoon. Shape batter into 48 “marble-sized” balls. Arrange cookie balls at least one inch apart on cookie sheets. Bake about 8 minutes – until set. Remove from oven and allow cookies to stand for only one minute. Remove to wire rack to cool and with a plate underneath; sprinkle cookie bites with powdered sugar. Just pop one in your mouth and enjoy! Note: Store extra cookie bites in a freezer container or plastic bag to keep freshness. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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