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20 minutes
Prep: 10 minutes
Cook: 7 minutes
451 calories per serving view nutrition facts
4 dozen
suggest servings
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| 1 2/3 | cups | flour, all-purpose | |
| 1 1/2 | tablespoons | cornstarch | |
| 1 3/4 | teaspoons | baking powder | |
| 1/2 | teaspoon | baking soda | |
| 3/4 | cup | brown sugar | firmly packed |
| 1 | tablespoon | vegetable oil | |
| 1/4 | cup | sugar | |
| 1/4 | cup | peanut butter | reduced fat, smooth |
| 1 1/2 | tablespoons | corn syrup, light | |
| 2 1/2 | teaspoons | vanilla extract | |
| 1/4 | cup | liquid egg substitute | or 1 egg |
| 1 | x | nonstick cooking spray | |
| 3 | tablespoons | sugar | granulated |
Preheat oven to 375 degrees F.
Combine first 4 ingredients in a bowl; stir well, and set aside.
Combine brown sugar, oil, 1/4 C granulated sugar, and peanut butter in a large bowl; beat at medium speed of a mixer until well-blended.
Add corn syrup, vanilla, and egg; beat well.
Stir in flour mixture.
Coat hands lightly with cooking spray and shape dough into 48 1-inch balls.
Roll balls in 3 T granulated sugar, and place 2 inches apart on baking sheets coated with cooking spray.
Flatten balls with the bottom of a glass.
Bake at 375 degrees F for 7 minutes or until lightly browned.
Remove cookies from pans, and let cool on wire racks.
These are very, very good.
I was quite surprised. Be sure and don't over bake them or they become like rocks.
| % Daily Value* | |
| Total Fat 12.0g | 19% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 178mg | 7% |
| Total Carbohydrate 75.0g | 25% |
| Dietary Fiber 2.0g | 10% |
| Sugars 26.0g | |
| Protein 11.0g | 23% |
| Vitamin A | 1% | Vitamin C | 0% | |
| Calcium | 6% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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