| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Cookies, Low fat, Eat-lf mail | 48 | Servings | |
INGREDIENTS
| 1 2/3 | c | All-Purpose Flour |
| 1 1/2 | tb | Cornstarch |
| 1 3/4 | ts | Baking Powder |
| 1/2 | ts | Baking Soda |
| 3/4 | c | Firmly Packed Brown Sugar |
| 1 | ts | Vegetable Oil, *Note |
| 1/4 | c | Sugar |
| 1/4 | c | Reduced Fat Smooth Peanut Butter |
| 1 1/2 | tb | Light Corn Syrup |
| 2 1/2 | ts | Vanilla Extract |
| 1/4 | c | Egg Beaters® 99% Egg Substitute, Or 1 Egg |
| Vegetable Cooking Spray | ||
| 3 | tb | Granulated Sugar |
INSTRUCTIONS
*NOTE: Original recipe used 1/4 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, 1/4 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@reggie.com> NOTES : Cal 48.5, 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@reggie.com> on Apr 23, 1997
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