Butterscotch Peanut Cookies

Butterscotch Peanut Cookies

Categories: Diabetic, Cooky/bars, Desserts
Yield: 60 Cookies




Ingredients:

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;

Directions:

1. In a bowl, combine rolled oats, flours, baking powder.
   
2. With pastry blender, or two knives, cut in peanut butter and margerine until mixture is crumbly.
   
3. In a small bowl, beat together water, egg yolk, sweetener and vanilla.
   
4. Stir into crumbly mixture and mix well.
   
5. 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 cookieis 2-1/2 inches wide.
   
6. Bake in a 350 degree oven for 15-18 minutes or until lightly browned.
   
7. 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