Easy peanut butter cookies (corrected)

48 Servings

Ingredients

Quantity Ingredient
1⅔ cup All-Purpose Flour
1½ tablespoon Cornstarch
1¾ teaspoon Baking Powder
½ teaspoon Baking Soda
¾ cup Firmly Packed Brown Sugar
1 teaspoon Vegetable Oil, *Note
¼ cup Sugar
¼ cup Reduced Fat Smooth Peanut Butter
1½ tablespoon Light Corn Syrup
2½ teaspoon Vanilla Extract
¼ cup Egg Beaters® 99% Egg Substitute, Or 1 Egg
Vegetable Cooking Spray
3 tablespoons Granulated Sugar

Directions

*NOTE: Original recipe used ¼ C veg oil Preheat oven to 375 deg F.

Combine first 4 ingredients in a bowl; stir well, and set aside. Combine brown sugar, oil, ¼ C granulated sugar, and peanut butter in a large bowl; beat at medium speed of a mixer until well-blended. Add corn syrup, vanilla, and egg; beat well. Stir in flour mixture.

Coat hands lightly with cooking spray and shape dough into 48 (1") balls.

Roll balls in 3 T granulated sugar, and place 2" apart on baking sheets coated with cooking spray. Flatten balls with the bottom of a glass.

Bake at 375 deg F for 7 min or until lightly browned. Remove cookies from pans, and let cool on wire racks.

Yield: 4 dozen (serving size 1 cookie) These are very, very good... I was quite surprised. Be sure and don't over bake them or they become like rocks...nice flavored rocks!!<g> Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 48½, Fat 0.6g, Carb 9.8g, Fib 0.1g, Pro 0.9g, Sod 35mg, CFF 11.7%.

Posted to Digest eat-lf.v097.n109 by Reggie Dwork <reggie@...> on Apr 23, 1997

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