Wednesday, November 10, 2010

Chunky Peanut Butter Cookies

Chunky Peanut Butter Cookies
(December 1999 Newsletter - Joanna Lund)

1/2 cup Reduced-Fat Peanut Butter
2 tablespoons No-Fat Sour Cream
1/2 cup Splenda …if you can’t find Splenda, use Sugar Twin
1/4 cup boiling water
1 cup Reduced Fat Bisquick Baking Mix

Preheat oven to 400°. Spray 3 baking sheets with butter-flavored cooking
spray. In a large bowl, combine peanut butter, sour cream, Splenda, and
water. Add baking mix. Mix well to combine. Using a teaspoon, drop batter
onto prepared baking sheets to form 32 cookies. Flatten each cookie with a
fork. Bake for 7 to 10 minutes. Remove from baking sheet and cool on a wire
rack.

Serves 8 (4 each) - Each serving equals:
Healthy Exchange: 1 Pr, 1 Fa, 2/3 Br, 10 OC
146 Calories, 6 fm Fa, 5 gm Pr, 18 gm Ca, 254 mg So, 17 mg, Cl, 1 gm Fi
DIABETIC/Foodmover: 1 St/Ca, ½ Mt, ½ Fa

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