Recipe: Butterscotch Peanut Cookies

Title: Butterscotch Peanut Cookies
Categories: Diabetic, Cooky/bars, Desserts
Yield: 60 cookies

1 c Oatmeal; 1/2 c Water;
1 c All purpose flour; 2 ts Vinegar;
1/2 c Whole wheat flour; 1 Egg yolk;
2 ts Baking powder; Sweetener = 2/3 cup sugar
2/3 c Chunky peanut butter; 1 ts Vanilla;
1/2 c Unsalted butter/margerine;

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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