1 2/3 c All-purpose flour
1 1/2 tb Cornstarch
1 3/4 ts Baking powder
1/2 ts Baking soda
3/4 c Firmly packed brown sugar
1/4 c Vegetable oil
1/4 c Sugar
1/4 c Creamy peanut butter
1 1/2 tb Light-colored corn syrup
2 1/2 ts Vanilla extract
1 Egg
Vegetable cooking spray
3 tb Granulated sugar
Here are some low-fat cookie recipes from the March ’96 issue of Cooking
Light magazine.
Preheat oven to 375 degrees. Combine first 4 ingredients in a bowl; stir
well, and set aside. Combine brown sugar, oil, 1/4 cup 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 tablesppons 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 for 7 minutes or until lightly
browned. Remove cookies from pan, and let cool on wire racks. Yield: 4
dozen (serving size: 1 cookie).
CALORIES: 59 (31% FROM FAT); PROTEIN:1g; FAT 2g (sat 0.4g, momo 0.7g, poly
0.8g); CARB 9.5g; FIBER 0.2g; CHOL 5mg; IRON 0.3mg; SODIUM 23mg; CALC 14
mg.
Yields
1 Servings