Butterscotch Peanut Cookiescooky/bars, desserts, diabetic 1 cup oatmeal 1 cup all purpose flour 1/2 cup whole wheat flour 2 teaspoon baking powder 2/3 cup chunky peanut butter 1/2 cup unsalted butter/margerine 1/2 cup water 2 teaspoon vinegar 1 egg yolk 1 sweetener = 2/3 cup sugar 1 teaspoon vanilla 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 |
