Butterscotch Peanut Cookies Recipe
Yield: 60 cookiesRecipe by luhu.jp
Ingredients:
1 cup: Oatmeal,
1/2 cup: Water,
1 cup: All purpose flour,
2 tsp: Vinegar,
1/2 cup: Whole wheat flour,
1: Egg yolk,
2 tsp: Baking powder,
Sweetener = 2/3 cup sugar,
2/3 cup: Chunky peanut butter,
1 tsp: Vanilla,
1/2 cup: Unsalted butter/margerine,
Directions:
In a bowl, combine rolled oats, flours, baking powder. With pastry blender,
or two knives, cut in peanut butter and margerine until mixture is crumbly.
In a small bowl, beat together water, egg yolk, sweetener and vanilla. Stir
into crumbly mixture and mix well. Form 1 tablespoon batter at a time into
balls. Place balls 1 inch apart on a nonstick baking sheet. With a fork,
flatten each cookie until cookie is 2-1/2 inches wide. Bake in a 350 degree
oven for 15-18 minutes or until lightly browned. Let cool. Store in a
tightly covered cookie jar or container.
Makes 60 cookies Each serving = 2 cookies
1/2 starchy choice
1 fats/oil choice
7 g carbohydrate
2 g protein
6 g fat
380 kilojoules
90 calories
Source from luhu.jp
or two knives, cut in peanut butter and margerine until mixture is crumbly.
In a small bowl, beat together water, egg yolk, sweetener and vanilla. Stir
into crumbly mixture and mix well. Form 1 tablespoon batter at a time into
balls. Place balls 1 inch apart on a nonstick baking sheet. With a fork,
flatten each cookie until cookie is 2-1/2 inches wide. Bake in a 350 degree
oven for 15-18 minutes or until lightly browned. Let cool. Store in a
tightly covered cookie jar or container.
Makes 60 cookies Each serving = 2 cookies
1/2 starchy choice
1 fats/oil choice
7 g carbohydrate
2 g protein
6 g fat
380 kilojoules
90 calories
Source from luhu.jp