Monster cookies

Yield: 36 servings

Measure Ingredient
¼ cup Egg; White
¼ cup Brown Sugar;
½ cup Sugar; sugar substitubed may be
\N \N Used
1 cup Peanut butter; crunchy
1 teaspoon Vanilla
⅓ cup Vegetagble oil
4 cups Rolled oats
1 teaspoon Baking oats
½ cup Semisweet chocolate chips;

Place eggs whites, sugars, peanut butter, vanilla and oil in a mixer bowl and mix at medium speed to blend well. Add oatmeal, baking soda and chocolate chips tp creamy mixture anmd mix at medium speed to blend. Drop dough by 1½ tablespoonfuls (level no 40 dipper) onto cookie sheet that have been sprayed with or lined with aluminum foil.

Press each cookie down lightly to ½ thick with back of a tablespoon dipped in cold water. Bake at 350 for 12 minutes, or until cookies are lightly browned and firm. Remove them to a wire rack and cool a room temperature. Food Exhcanges per serving: 1 STARCH/BREAD EXCFHANGE + 1 FAT EXCHANGE; CAl: 137, fat 7g, CHO: 16 g, Na: 44mg, PRO: 4g, CHO: 0

Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy O'Brion and her Meal-Master

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