First I want to thank my friend Anne for sending me this recipe from "Taste of Home". She is just the best. She always remembers things I say even if it was months ago. She remembered I'm always looking for low fat healthy foods to make. She helps me out ever chance she can and I don't even have to ask. She is such a good friend.
I actually have a few old "Taste of Home" Cookbooks at home lingering somewhere in the back of a cabinet. My favorite cookbooks, however, are the old church cook books. They are just full of simple and easy recipes you can find at most church or family dinners. Cookbooks are becoming a thing of the past as you can find anything on the computer now days.
Now back to this delicious Peanut Butter Cookie recipe.
The recipe was so simple and I had all the ingredients on hand. That can be dangerous for me.
Part of the recipe says to chill the dough for a couple hours. That made me throw it down at first. I mean, I want cookies when I want cookies. I'm like the cookie monster on that phone commercial. ha.
After pondering about it, I thought my daughter was coming by the next day, so I whipped up the dough and put it in the fridge overnight so it would be ready to cut and bake once she came in. She ended up not coming but that didn't stop me from making them anyways. I just have to eat them all now.
So get out your bowl and peanut butter stuff and make some cookies!
Low Fat Peanut Butter Cookies By: Taste of Home.
- 3 Tablespoons butter
- 2 Tablespoons reduced fat peanut butter
- 1/2 Cup packed brown Sugar
- 1/4 Cup Sugar
- 1 Large egg white
- 1 teaspoon vanilla extract
- *1 Cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 cup salt
- *(I used self rising flour and omitted the salt and baking soda).
- Cream the butter, peanut butter and sugars until light and fluffy.
- Add egg white and beat until blended, beat in vanilla.
- Combine flour mixture and gradually add to the creamed mixture and mix well.
- Shape intp an 8 inch roll; wrap in plastic wrap and place in freezer for 2 hours or until firm.
- Unwrap dough and cut into slices approx. 1/4 inch think.
- Place 2 inches apart, on a greased baking sheet and flatten a little with a fork.
- Bake 350 for 6-8 minutes for chewy cookies or 8-10 minutes for crispy cookies.
- Remove and place on wire rack to cool a couple minutes.
I thought they tasted a lot like the Nekot cookies you can purchase from the store or most vending machines. Except these were soft and chewy.
Thanks again Anne!