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Chunky Peanut Butter Cookies(december 1999 Newsletter)
8 Servings
100% would make this recipe for Chunky Peanut Butter Cookies(december 1999 Newsletter) again.
A Joanna Lund recipe
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Chunky Peanut Butter Cookies(december 1999 Newsletter) Ingredients
1/2 cup Reduced-Fat
Peanut Butter
1/4 cup
boil
ing water
2 tablespoons No-Fat
Sour Cream
1 cup Reduced Fat
Bisquick
Baking Mix
1/2 cup
Splenda
if you cant find Splenda use Sugar Twin
Instructions for Chunky Peanut Butter Cookies(december 1999 Newsletter)
Preheat oven to 400. Spray 3 baking sheets with butter-flavored cooking spray. In a large bowl, combine peanut butter, sour cream, Splenda, and water. Add baking mix. Mix well to combine. Using a teaspoon, drop batter onto prepared baking sheets to form 32 cookies. Flatten each cookie with a fork. Bake for 7 to 10 minutes. Remove from baking sheet and cool on a wire rack.
Main Ingredient:
Peanut Butter
Cuisine:
American
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Ingredient Insight - look inside this recipe
Bisquick
Peanut Butter
Sour cream
Splenda
Cookies
Desserts
Bake
American
Peanut Butter
for
flavor
and
categorization
Serves 8 (4 each) - Each serving equals: HE: 1 Pr, 1 Fa, 2/3 Br, 10 OC 146 Calories, 6 fm Fa, 5 gm Pr, 18 gm Ca, 254 mg So, 17 mg, Cl, 1 gm Fi DIABETIC: 1 St/Ca, Mt, Fa [I posted this recipe.]
ladybugplus
on May 21 2007 11:13PM
Total Time: 0:20
Active time: 0:20
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