Ohh how I miss my DSLR camera. I got a message in my email today that it’s going to cost me about 146.00 to fix the camera. That’s not bad I thought for an error message that won’t go away. I hope they fix it right away and I get it back to me in a couple of weeks here. My Olympus camera works ok, but it’s not the same. I really can’t wait to bring my DSL-R camera to Jamaica because I’ll be posting and taking pictures of everything we eat there, and I plan on sharing that with everyone on this blog.
Now back to the cookies… These cookies probably aren’t the most points friendly cookie out there. It’s a Paula Deen recipe so of course it’s good. I don’t think there’s a recipe I’ve tried of hers that I haven’t liked yet. Everyone just seems to love that strawberry pretzel salad of hers. I’m bringing that for Christmas day and I also brought it to our Holiday pot luck at work. These cookies have oatmeal, peanut butter, raisins, m & m’s and chocolate chips in them. There is no flour at all in these cookies. The dough doesn’t spread very well if you roll them up into a ball. You have to squish the dough down with some kind of utensil in order to get them to spread out more. I was wondering what these would taste like with white chocolate chips, nuts, and some dried cherries? That sounds so good.
Yields: 36 cookies
Calories 189.9 | Fat 9.5 g | Carbohydrate 23.3 g | Fiber 1.7 g | Protein 4.8 g
Points Plus: 5
Ingredients from Paula Deen
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.