Honey Roasted Peanut Butter Oatmeal Cookies

Ingredients

• ¼ cups Butter, Softened
• ¼ cups Nonfat Vanilla Greek Yogurt
• ½ cups Brown Sugar, Packed
• ¼ cups Sugar
• ½ cups Honey Roasted Peanut Butter (See My Recipe Box)
• 1 whole Egg
• 1 teaspoon Vanilla
• ¾ cups White Whole Wheat Flour
• ¾ cups Rolled Oats
• ½ teaspoons Cinnamon
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• ½ cups Roasted Peanuts
• ¼ cups Peanut Butter Chips Or Butterscotch Chips
• ½ cups Dark Chocolate Chips

Preparation Instructions

Preheat oven to 350ºF.

In a large bowl cream butter, yogurt, and sugars with an electric mixer. Add in peanut butter. Mix well.

Add in the egg and vanilla. Beat well and scrape bottom and sides of bowl.

In a separate bowl add flour, oats, cinnamon, baking powder, baking soda. Slowly add dry mixture to wet ingredients. Don’t overmix. Fold in the peanuts, peanut butter chips, and chocolate chips.

Drop 2-tablespoon size dough balls onto cookie sheet lined with a Silpat mat. Flatten slightly.

Bake 10 minutes or until lightly golden. They will be very soft. Allow to cool 3 minutes before removing from baking sheet.

Recipe adapted from Tastespotting.