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