Recipe by CalorieCounter
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!)
Top Review by FitnessLovingMom
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 !!!!!!!
- 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
Directions See How It's Made
- 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!