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Monster Cookies

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Yield: 36 servings

1/4 c Egg; White 1 ts Vanilla
1/4 c Brown Sugar; 1/3 c Vegetagble oil
1/2 c Sugar; 4 c Rolled oats
-sugar substitubed may be 1 ts Baking oats
Used 1/2 c Semisweet chocolate chips;
1 c Peanut butter; crunchy

Place eggs whites, sugars, peanut butter, vanilla and oil in a mixer
bowl and mix at medium speed to blend well. Add oatmeal, baking soda
and chocolate chips tp creamy mixture anmd mix at medium speed to
blend. Drop dough by 1 1/2 tablespoonfuls (level no 40 dipper) onto
cookie sheet that have been sprayed with or lined with aluminum foil.
Press each cookie down lightly to 1/2 thick with back of a tablespoon
dipped in cold water. Bake at 350 for 12 minutes, or until cookies
are lightly browned and firm. Remove them to a wire rack and cool a
room temperature.

Food Exhcanges per serving: 1 STARCH/BREAD EXCFHANGE + 1 FAT
EXCHANGE CAl: 137, fat 7g, CHO: 16 g, Na: 44mg, PRO: 4g, CHO: 0

Source: Desserts for Diabetics by Mabel Cavaiani, R. D.

Brought to you and yours via Nancy OBrion and her Meal-Master

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Comments

Monster Cookies<br /> Yield: 36 servings<br /> <br /> 1/4 c Egg; White 1 ts Vanilla<br /> 1/4 c Brown Sugar; 1/3 c Vegetagble oil<br /> 1/2 c Sugar; 4 c Rolled oats<br /> -sugar substitubed may be 1 ts Baking oats<br /> Used 1/2 c Semisweet chocolate chips;<br /> 1 c Peanut butter; crunchy <br /> <br /> Place eggs whites, sugars, peanut butter, vanilla and oil in a mixer<br /> bowl and mix at medium speed to blend well. Add oatmeal, baking soda<br /> and chocolate chips tp creamy mixture anmd mix at medium speed to<br /> blend. Drop dough by 1 1/2 tablespoonfuls (level no 40 dipper) onto<br /> cookie sheet that have been sprayed with or lined with aluminum foil.<br /> Press each cookie down lightly to 1/2 thick with back of a tablespoon<br /> dipped in cold water. Bake at 350 for 12 minutes, or until cookies<br /> are lightly browned and firm. Remove them to a wire rack and cool a<br /> room temperature.<br /> <br /> Food Exhcanges per serving: 1 STARCH/BREAD EXCFHANGE + 1 FAT<br /> EXCHANGE CAl: 137, fat 7g, CHO: 16 g, Na: 44mg, PRO: 4g, CHO: 0<br /> <br /> Source: Desserts for Diabetics by Mabel Cavaiani, R. D.<br /> <br /> Brought to you and yours via Nancy OBrion and her Meal-Master<br /> <br />
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