Apple Oat Peanut Butter Cookies
Serving Size : 40
Ingredients for prepare Apple Oat Peanut Butter Cookies
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | c | All-purpose flour |
| 1 | c | Whole wheat flour |
| 2 | ts | Baking soda |
| 3/4 | c | Reduced fat creamy peanut |
butter
apple oat peanut butter cookies |
| 1/4 | c | Butter or margarine |
| 3/4 | c | Granulated sugar |
| 3/4 | c | Brown sugar, packed |
| 1/2 | c | Frozen egg substitute |
thawed
or 1 egg and 2 egg whites
slightly beaten
apple oat peanut butter cookies |
| 1 | t | Vanilla extract |
| 1 | c | Rolled oats - quick-cooking |
| 1 | md | Apple - finely chopped |
recipe Apple Oat Peanut Butter Cookies
Recipe by: Midwest Living, April 1995
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Preheat oven to 375 degrees. In a mixing bowl, combine the flours and baking soda; set aside. In a
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larger bowl, beat the peanut butter and butter with an electric mixer on medium speed for
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about 30 seconds. Add the sugars; beat until fluffy. Add the egg product and vanilla extract; beat until mixed. Beat
Apple Oat Peanut Butter Cookies
or stir in the flour mixture. Stir in the oats and chopped apple.
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Shape the dough int 1 1/2-inch balls; place 2 inches apart on ungreased
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cookie sheets. Flatten the dough slightly with the tines of a fork. Bake for 10 to 12 minutes, or
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until the edges of the cookies are firm. Remove the cookies to cool on a wire rack. Penny
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Halsey (ATBN65B). Nutrition Analysis: 100 calories, 3g protein, 16g carbohydrate, 3g fat, 3mg cholesterol, 103mg sodium, 1g fiber.
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