Prep 10 mins
Cook 10 mins
I found this recipe in a Low Calorie cookbook that was written before Low Calorie was truly en vogue. I made these cookies last weekend and the whole family LOVED them. They stay soft, but are best right out of the oven. (They won't stay around long anyway!)
- 1 cup flour
- 1⁄2 teaspoon baking soda
- 2 egg whites
- 1⁄2-1 cup margarine
- 1⁄3 cup sugar (or sugar substitute like Splenda)
- 1⁄3 cup brown sugar
- 1⁄2 cup reduced-fat peanut butter
- 1 teaspoon vanilla
- 1 cup rolled oats
- Preheat oven to 325°F.
- Combine flour and baking soda in small bowl and set aside.
- In a separate bowl, using a mixer, lightly beat margarine until soft, then add dry ingredients (sugar and brown sugar) and peanut butter.
- Beat until smooth, scraping edges as necessary.
- Add in egg whites and vanilla and mix well.
- Now add the flour mixture and beat slowly.
- Fold in oats using a spatula.
- Drop onto ungreased cookie sheet.
- These cookies don't spread very much so you can put them fairly close together.
- Bake 8-10 minutes or until edges turn golden brown.
- This recipe yields about 36 medium cookies.
- Each cookie has about 70 calories- not too shabby!
These cookies are amazing!!!! Loved the taste, texture, and ease of reciepe. My only problem with this was that I had to cook my cookies for 12 mins. (took one whole set of 36 to figure it out..LOL) the 2nd set I used 1/4 cup whole wheat flour and 3/4 all purpose. I wanted to use all whole wheat flour but hubby is against that LOL Anyway they turned out great once I cooked them for 12 mins. I used a teaspoon to drop the cookies on the sheet. (an eating teaspoon not a measuring teaspoon.) The oatmeal part of this reciepe is great because it is really good for you. I can't wait to take them to Thanksgiving dinner tonight at my Mom's and my MIL's. I am not going to tell anyone that they are low cal ect til they eat them. I made them healthier too by using whole wheat flour. I am staying healthy forever, so if they want me to bring cookies they will be healthier then what they are used to. I am really glad that I found this reciepe. I will be making it again very soon and often to help my sweet tooth. Thanks !!!!!!!
Great recipe! If you put the batter in the fridge for 30-45 minutes and bake it straight out of the fridge, they'll crisp up and be less soft!
Very good. I went with the advice of other reviewers and added 3/4 of a cup of the peanut butter, used light butter and tripled the vanilla like I do on all recipes! They were very good for lower calorie cookies. My husband also enjoyed them. He liked that they were less greasy than traditional peanut butter cookies.