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