Butterscotch peanut cookies
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Butterscotch peanut cookies
  Butterscotch    Peanut    Cookies    Diabetic  
Last updated 6/12/2012 12:54:45 AM. Recipe ID 16714. Report a problem with this recipe.
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      Title: Butterscotch peanut cookies
 Categories: Diabetic, Cooky/bars, Desserts
      Yield: 60 Cookies
 
      1 c  Oatmeal;
      1 c  All purpose flour;
    1/2 c  Whole wheat flour;
      2 ts Baking powder;
    2/3 c  Chunky peanut butter;
    1/2 c  Unsalted butter/margerine;
    1/2 c  Water;
      2 ts Vinegar;
      1    Egg yolk;
           Sweetener = 2/3 cup sugar
      1 ts 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
 




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Recipe ID 16714 (Apr 03, 2005)

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