- 2 cups [280 g] flour
- 1 teaspoon [5 mL] light salt
- 1/4 teaspoon [1 mL] baking soda
- 2 teaspoons [10 mL] baking powder
- 1/3 cup [80 mL] peanut oil
- 2/3 cup [160 mL] unsalted peanut butter
- 1/4 cup [60 mL] eggbeaters
- 1 egg
- 3 tablespoons [45 mL] skimmed milk
- 4 tablespoons [60 mL] liquid sugar substitute
- 2 tablespoons [30 mL] granular sugar substitute
- 2/3 cup [160 mL] rolled oats
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- Preheat oven to 375°F [190°C].
- Sift together flour, salt, baking soda and baking powder.
- Cream together peanut oil, peanut butter, eggbeaters, egg, skimmed milk, liquid sugar substitute and granular sugar substitute.
- Beat in rolled oats.
- Mix in flour mixture, mixing until dough shapes into a balI.
- Roll dough into 1-cin [2.5-cm] each balls.
- Arrange dough balls apart onto an ungreased cookie sheet.
- Flatten balls using the bottom of a glass.
- Bake cookies into preheated oven, for 10 minutes.
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