Butterscotch Peanut Cookies~ Recipe
Yield: 60 servingsRecipe 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,
2/3 cup: Chunky peanut butter,
-- sugar,
1/2 cup: Unsalted butter or,
1 tsp: Vanilla,
-- margarine,
Directions:
In a bowl, combine rolled oats, flours, baking powder. With pastry
blender, or two knives, cut in peanut butter and margarine 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
blender, or two knives, cut in peanut butter and margarine 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