| 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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