Comfort Cookies

Perfect for cool weather, here’s a recipe from Jules that will satisfy your sweet tooth while keeping the calories in check:

"In my house, the onset of fall means comfort food; autumn and winter are our prime time for cooking heady, comforting meals with hearty desserts. But cool weather weight gain happens for a reason; hearty meals and treats are often rich, laden with calories. These reduced fat peanut butter chunk cookies are perfect served warm with a tall glass of milk. Or if you’re looking to add some richness, top them with a scoop of vanilla ice cream.
Ingredients:

1 2/3 cup all-purpose flour

1 ¾ teaspoons baking powder

1 tablespoon cornstarch

¼ teaspoon salt

¾ cup packed light brown sugar

1 tablespoon Splenda sweetener

¼ cup vegetable oil

2 tablespoons butter, room temperature

1 tablespoon pure vanilla extract

1 whole egg plus 1 egg white

½ cup of your favorite reduced fat peanut butter

4 ounces good bittersweet chocolate, chopped

1. Preheat over to 375˚F. In small bowl, combine first 6 dry ingredients. Mix well. Set aside.

2. In bowl of electric mixer, combine, oil, butter, vanilla, eggs, and peanut butter. Combine well at a medium speed. Reduce speed. Slowly, about ¼ cup at a time, add dry ingredients to mixer until well incorporated, scraping sides and bottom at least once with spatula. Stir in chocolate chunks with a spoon.

3. Line cookie sheet with parchment paper or a Silpat mat. If neither are available, grease cookie sheet. Roll about a tablespoon of dough in hands to form cookie. When placed on cookie sheet, press down cookie slightly to flatten. Cook for 7-10 minutes, until barely light brown and just starting to crack on top. Remove from baking sheet immediately and put on cooling rack."

CLICK HERE for the printable PDF of this recipe.