Prep Time20m
Cook Time 10m
Ready Time 60m
Yield 4 1/2 dozen


1 1/2 cups firmly packed brown sugar

1 cup Natural Crunchy Peanut Butter Spread

1/2 cup butter, softened

2 large eggs

1 teaspoon vanilla extract

1 cup Pillsbury BEST Whole Wheat Flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup old fashioned rolled oats

1 cup sweetened coconut flakes

1 cup sweetened dried cranberries

1/2 cup milled flax seed


Step 1

HEAT oven to 350°F. Beat brown sugar, peanut butter and butter in large mixing bowl with electric mixer on medium speed until creamy. Beat in eggs and vanilla.

Step 2

COMBINE flour, baking powder, baking soda and salt in medium bowl. Stir in oats, coconut, cranberries and flax seed. Add to peanut butter mixture. Beat on low speed until well blended. Drop by heaping tablespoonfuls onto baking sheets 2 inches apart.

Step 3

BAKE 9 to 11 minutes or until light brown. Cool 2 minutes. Remove to wire rack to cool completely.

Nutritional Information Per Serving

Serving Size (1 of 54 cookies), Calories 100 (Calories from Fat 50), Total Fat 6g (Saturated Fat 2g, Trans Fat g), Cholesterol 10mg, Sodium 85mg, Total Carbohydrate 13g (Dietary Fiber 1g, Sugars 9g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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