I Don’t Know How I’d Live Without Cookies! 

Glad to Know I Can Have a Cookie Treat Now and Then!

 

 

INGREDIENTS 

    • 1 cup all-purpose flour
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon table salt
    • 3 tablespoons reduced-calorie margarine, stick-variety
    • 2 tablespoons reduced-fat peanut butter
    • 1/2 cup packed light brown sugar
    • 1/4 cup sugar
    • 1 large egg whites
    • 1 teaspoon vanilla extract
    • cooking spray ( 2 sprays)

Directions

  1. Combine flour, baking soda and salt in a small bowl; mix well and set aside.
  2. Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
  3. Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.).
  4. Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
  5. Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.
  6. Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze

Recipe from Weight Watchers

 
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