Fiber One Peanut Butter Haystacks
Yield: 9 servings; 1 point per serving
1-1/2 cups Fiber One Cereal
1/2 Cup Chocolate Chips
2 tbsp Red. Fat Peanut Butter
Melt chips and peanut butter 30 seconds in microwave and stir. Melt for 30 more.
Pour over cereal and drop onto wax paper on cookie sheet.
Reviews for Fiber One Peanut Butter Haystacks
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Chocolate Peanut Butter Haystacks 2
Yield: 8 servings; 1 point per serving
1 Hershey's Milk Chocolate Bar
1/4 cup reduced-fat peanut butter
1 cup General Mills Fiber One
In a medium saucepan, combine chocilate and peanut butter over low heat until candy is melted;(you can also microwave this on 50% power) stir until smooth. Stir in Fiber One cereal until evenly coated. Drop by rounded tablespoonfuls onto waxed paper. Let stand until set, about 20 minutes.
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Banana Oatmeal Cookies
Yield: 24 servings; 2 points per serving
Leaving out the chocolate chips is 1 point per cookie
2 Tbsp butter
1 large egg(s)
1/4 tsp table salt
1 tsp vanilla extract
1 1/2 cup uncooked oatmeal
1 medium banana(s)
1/2 tsp baking powder
1/2 tsp baking soda
1 cup all-purpose flour
1/2 cup SPLENDA No Calorie Sweetener
1/2 cup packed light brown sugar
1/2 cup semi-sweet chocolate chips
Preheat oven to 350F and line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together the butter and the sugars. Beat in egg and banana, followed by the vanilla extract. Gradually, on low speed or by hand, add in the flour mixture. Stir in the oats (either whole rolled oats or "quick cooking") and chocolate chips. Drop dough by tablespoonfuls onto prepared baking sheet.
Bake for 11-14 minutes at 350F, until set and lightly browned. Let cookies cool for about 5 minutes on the pan before transfering them to a wire rack to cool completely.
Makes approximately 2 dozen cookies.
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Oatmeal-Spice Cookies
Yield: 54 servings; 1.5 points per serving
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup stick margarine, softened
3 tablespoons light-colored corn syrup
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
3 cups quick-cooking oats
1 1/3 cups raisins
Cooking spray
Preheat oven to 350°.
Combine first 6 ingredients in a small bowl, and set aside. Combine brown sugar and next 6 ingredients (brown sugar through egg) in a large bowl, and beat mixture at medium speed of a mixer until well-blended. Stir in oats and raisins, and let stand 5 minutes. Stir in flour mixture.
Drop dough by level tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Remove cookies from pans, and cool on wire racks.
Note: Store cookies in an airtight container for up to 1 week.
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No Bake Chocolate Peanut Butter Oatmeal Cookies
2 T Blue Bonnet Light
1/4 c Nestle Cocoa for Baking
1/2 c sugar
1/4 c 1% low-fat milk
1/8 t table salt
1 t vanilla extract
1/2 T Jif Reduced Fat Creamy
1-1/2 c Great Value Oven-Toasted Quick Oats
Microwave the butter in a microwave-safe bowl for 15-30 seconds, until the butter is melted. Add 1/4 cup cocoa and blend until the cocoa is dissolved into the butter.
Add the sugar, milk and salt. Blend well.
Microwave on high for 1 minute 10 seconds to bring to a full boil. (Should you need to microwave the batter some more, do so in 10 second increments.) You want a full boil, but because it will continue to cook for awhile once it's removed from the microwave, heating it too long can cause the mixture to scorch.)
Add the vanilla, peanut butter and oatmeal. Stir well. Drop by tablespoon-full on waxed paper and allow to cool.
Makes 21 cookies; 1 point per serving.
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Famous Quaker Oatmeal Cookies
3/4 c. vegetable shortening
1 c. firmly packed Imperial brown sugar
1/2 c. Imperial granulated sugar
1 egg
1/4 c. water
1 tsp. vanilla
3 c. Quaker oatmeal, uncooked
1 c. all-purpose flour
1 tsp. salt
1/2 tsp. soda
Preheat oven to 350 degrees. Beat together shortening, Imperial sugars, egg, water and vanilla until creamy. Combine and add remaining dry ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. For variety, add chopped nuts, raisins, chocolate chips or coconut. Makes about 5 dozen cookies.
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Snickerdoodles
Yield: 42 cookies (serving size: 1 cookie)
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup sugar
1/4 cup butter, softened
1 tablespoon corn syrup
1 teaspoon vanilla
1 large egg
3 tablespoons sugar
2 teaspoons ground cinnamon
Cooking spray
Preheat oven to 375°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk.
Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.
Combine 3 tablespoons sugar and cinnamon, stirring with a whisk.
With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture. Place balls 2 inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.
Yield: 42 cookies (serving size: 1 cookie)
Per Serving: CALORIES 54(22% from fat); FAT 1.3g (sat 0.7g,mono 0.1g,poly 0.4g); PROTEIN 0.7g; CHOLESTEROL 8mg; CALCIUM 3mg; SODIUM 28mg; FIBER 0.2g; IRON 0.3mg; CARBOHYDRATE 10.1g
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Great Big Oatmeal Spice Cookies
Yield: 2 dozen cookies; 3 points per cookie
1 cup sugar
1 cup firmly packed brown sugar
1/3 cup water
1/3 cup fat free milk
1 Tablespoon vanilla extract
1 Tablespoon vegetable oil
2 (2 1/2 - ounce) jars baby food prunes
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 Tablespoon pumpkin pie spice
3 cups quick - cooking oats, uncooked
1 cup raisins or dried cranberries
vegetable cooking spray
Combine first 7 ingredients in a large bowl, stirring well with a wire whisk. Combine flour and next 3 items; add to sugar mixture, stirring just until blended. Stir in oats and raisins or cranberries.
For each cookie, measure a scant 1/4 cup of dough (don't fill it all the way to the top) Drop dough 3 inches apart onto cookie sheets coated with non sitck cooking spray. Bake in preheated 350 oven for 16 -18 minutes or until lightly browned. Let cool on cookie sheets 1 minute. Remove from cookie sheets and let cool completely on wire racks. Cookies will be soft.
Per Cookie: 178 calories, 1.4g Fat, 3. g Protein, 38.9g carbs, 1.9g Fiber
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Apple Cobblestone Cookies
Yield: 48 cookies; 1 point per cookie
2 tablespoons lemon juice
1 tablespoon ground cinnamon
2 cups chopped apples
2 cups quick cooking oats
1/2 cup raisins
1/4 cup unsifted flour
14 ounce fat-free sweetened condensed milk
Preheat oven to 350º. In small bowl, sprinkle lemon juice and cinnamon over apples; toss. Set aside.
In large bowl, combine oats, raisins and flour. Add apple mixture and EAGLE BRAND; mix well. Drop by rounded teaspoonfuls onto greased baking sheets.
Bake 8 to 10 minutes or until lightly browned. Immediately remove from baking sheet. Store loosely covered.
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Apricot-Oatmeal Bars
Yield: 15 bars
1 C quick-cooking rolled oats
1 C all-purpose white flour
2/3 C packed light brown sugar
¼ Tsp. salt
¼ Tsp. baking soda
¼ C canola oil
3 Tbsp. apple or cranberry juice
1 10-ounce jar apricot preserves, preferably "all-fruit" (1 scant C)
Preheat oven to 325°F. Lightly oil an 8-by-12-inch baking dish or coat it with nonstick cooking spray; set aside.
In a large bowl, work together oats, flour, brown sugar, salt and baking soda with your fingertips until no lumps of brown sugar remain. Drizzle oil and fruit juice over the oats and mix in with your fingertips until evenly moistened and crumbly.
Set aside 1/2 cup for the topping; press the remainder evenly in the bottom of the prepared baking dish. Spread apricot preserves over the top. Sprinkle with the reserved oat topping.
Bake for 30 to 40 minutes, or until golden. Let cool in the baking dish on a rack. Cut into 15 bars. Store at room temperature in an airtight container.
Per bar: 164 calories; 4 g fat; 0 mg cholesterol; 31 g carbohydrate; 2 g protein; 1 g fiber; 48 mg sodium; 12 mg potassium.
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Triple Layer Bars
Yield: 48 bars (6x8 rows); 2 points per serving
1 cup graham cracker crumbs
1 can fat free sweetened condensed milk -- (14oz)
¼ c. light margarine
5 oz flaked coconut
8 oz semi sweet chocolate chips
½ c. cream peanut butter
Preheat oven to 350*. In 13x9 pan, melt margarine in oven. Sprinkle crumbs evenly over the melted margarine. Top with coconut then milk. Bake 25 minutes until lightly browned.
In a large bowl, melt chocolate chips with peanut butter in microwave. Spread evenly over hot coconut layer. Cool 30 min. Then chill. Store loosely covered at room temperature.
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