Recipe - Easy Peanut Butter Cookies (Corrected)

1 2/3 cup AllPurpose Flour
1 One half tablespoon Cornstarch
1 Three fourths teaspoon Baking Powder
One half teaspoon Baking Soda
Three fourths cup Firmly Packed Brown Sugar
1 teaspoon Vegetable Oil, *Note
One fourth cup Sugar
One fourth cup Reduced Fat Smooth Peanut
Butter
1 One half tablespoon Light Corn Syrup
2 One half teaspoon Vanilla Extract
One fourth cup Egg Beaters® 99% Egg
Substitute, Or 1 Egg
Vegetable Cooking Spray
3 tablespoon Granulated Sugar

*NOTE: Original recipe used One fourth C veg oil

Preheat oven to 375 deg F.

Combine first 4 ingredients in a bowl; stir well, and set aside. Combine
brown sugar, oil, One fourth C granulated sugar, and peanut butter in a large
bowl; beat at medium speed of a mixer until wellblended. Add corn syrup,
vanilla, and egg; beat well. Stir in flour mixture.

Coat hands lightly with cooking spray and shape dough into 48 (1") balls.
Roll balls in 3 T granulated sugar, and place 2" apart on baking sheets
coated with cooking spray. Flatten balls with the bottom of a glass.

Bake at 375 deg F for 7 min or until lightly browned. Remove cookies from
pans, and let cool on wire racks.

Yield: 4 dozen (serving size 1 cookie)

These are very, very good... I was quite surprised. Be sure and don't over
bake them or they become like rocks...nice flavored rocks!!g

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

NOTES : Cal 48.5, Fat 0.6g, Carb 9.8g, Fib 0.1g, Pro 0.9g, Sod 35mg, CFF
11.7%.

Posted to Digest eatlf.v097.n109 by Reggie Dwork reggie@reggie.com on
Apr 23, 1997