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Ingredients

1 cup 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

1/4 cup turbinado sugar

Preparation

Preheat oven to 350°F. 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. 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. Use a spoon to place cookies 2 inches apart on ungreased cookie sheets. 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. Bake the cookies in batches until they are just set and the tops appear cracked, 8 to 10 minutes. (Do not over bake or they will be dry.) Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool.

Presented by Lee Murphy, Nutritionist

Date: 12/6/2013

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