Who doesn't love a REALLY good Peanut Butter Cookie? Cookies in general are one of my weaknesses. I have used a low-cal, sugar-free, healthier ingredient as much as possible... of course I haven't found a substitute for butter yet.
Here is my slimmed down version:
1 cup Jiffy Reduced Fat Creamy Peanut Butter
1/2 cups Butter
1/2 cups Splenda, Sugar
1/2 cups Splenda, Brown Sugar
1/4 cups Egg Beaters
3 tablespoons Skim Milk
1 teaspoon Vanilla Extract
3/4 cups Whole Wheat Pastry Flour
1/2 cups All-purpose Flour
3/4 teaspoons Baking Powder
1/4 teaspoons Salt, Table
1/2 cups Splenda, Sugar
1/2 cups Splenda, Brown Sugar
1/4 cups Egg Beaters
3 tablespoons Skim Milk
1 teaspoon Vanilla Extract
3/4 cups Whole Wheat Pastry Flour
1/2 cups All-purpose Flour
3/4 teaspoons Baking Powder
1/4 teaspoons Salt, Table
In a large bowl, cream together the peanut butter, butter,
Splenda, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine both flours, baking powder, and salt; stir into creamed mixture.
 |
| I find it easiest to get consistently perfect sized cookies by using a 2' ice cream scoop. |
Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines, then do a cross hatch.. (If desired sprinkle regular white sugar or top with a few mini Chocolate chips- this will of course change nutrition content- but well worth it.)
 |
| Here is the progression: Scoop, Roll, Press with fork in one direction and then the other. |
Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.
