Butterscotch peanut cookies
60 cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Oatmeal |
| 1 | cup | All purpose flour |
| ½ | cup | Whole wheat flour |
| 2 | teaspoons | Baking powder |
| ⅔ | cup | Chunky peanut butter |
| ½ | cup | Unsalted butter or margerine |
| 1/2 starchy choice | ||
| 1 fats/oil choice | ||
| 7 g carbohydrate | ||
| 2 g protein | ||
| 6 g fat | ||
| 380 kilojoules | ||
| 90 calories | ||
| ½ | cup | Water |
| 2 | teaspoons | Vinegar |
| 1 | Egg yolk | |
| Sweetener = 2/3 cup sugar | ||
| 1 | teaspoon | Vanilla |
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 2-½ 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 Submitted By JANE KNOX On 10-26-94