tommy’s inconsiderate cholesterol prevents him from eating a lot of fun stuff… unless of course i’m making it! these cookies have no cholesterol and much less fat in comparison to the traditional recipe. i’m not a nutritionist BUT i have done my research and these cookies are ok to eat in moderation…so no need to ramble off hoo-haaas and hiss-hooos about me not knowing diddlysquat. i know full well that I KNOW DIDDLYSQUAT and as far as i’m concerned, these cookies are fluffy-peanut-buttery-delicious and a lot friendlier to your body.
if you make the recipe and have input on modifying any of the ingredients, let me know!
source: williams-sonoma cookies. please note, this is not the exact recipe from the book. reference the book for the original recipe.
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key ingredients:
1.) organic earth balance whipped buttery spread. don’t mess with the selection, this is the best cholesterol-free spread on the market.
2.) egg whites: take an egg, gently crack it in half, slowly open the two halves while cradling the yoke back and forth between each shell half, allowing the egg whites to drain out below into a bowl. if you’re a visual person and this isn’t making much sense, let me know and i’ll make a quick video demo.
– 1/2 cup unsalted butter (earth balance whipped buttery spread), melted
– 1/2 cup firmly packed light brown sugar
– 1/2 cup granulated sugar
– 1 cup crunchy peanut butter
– egg whites from two large eggs
– 1 teaspoon vanilla extract
– 1 1/3 cups all-purpose plain flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
in a large bowl, mix the melted butter, brown sugar, granulated sugar, peanut butter, egg whites and vanilla with an electric mixer on low/medium speed until well blended.
sift the flour, baking powder, baking soda, and salt together into a medium bowl. add the flour mixture to the butter mixture and mix on low speed just until it is combined. cover and refrigerate for about an hour or until firm.
preheat the oven to 350 degrees F. line a baking sheet with parchment paper. using either your hands (dampened with water) or a cookie scoop, shape the dough into 1-inch balls. place the dough about 2 inches apart on the baking sheet – give it some breathing room! using a fork, gently press down on the dough to slightly flatten and to make the classic peanut butter cookie indentations. if the edges of the cookie split, just smooth it back together.
bake for about 13 minutes, longer if you want a harder cookie. the bottom should be a light golden brown color. transfer the cookies to a cooling rack.
it is *almost* autumn....which means by saturday i will be in the baking mood! its been cool here the past few days and that always puts me in the mood for pot roasts, pumpkin scented candles, and baking. thank-you for sharing! patty | 4:12am on 9/22 erika - maybe i should send some out - to convince everyone on how delicious they are! kristin | 1:21am on 9/21 kristin, yes, our 3 years are almost up here. we would be moving around feb. i should be finding out soon what base we are going to soon. i am going to work that for the week that i am back to work and then have to wait to find anything out in nov. steph's mom is visiting again with steph's sister and i am taing that time off. yup steven | 7:29am on 9/20 can i order 10 cookies to go? ;) they look yummy!! erika | 1:44am on 9/20 mmmmmmm. i love the perfect peanut butter cookie. this one's going into my notebook. heels | 3:35pm on 9/19 as for the belt, it is funny to me that you don't know what it is. i have to live with them. in the af we have to wear that when it is dark or foggy or whatever; all for safety's sake. we don't want to get run over by cars or what not. it is good to be back, that is for sure!!!! yup. sweet lady of the night of the night steven | 7:11pm on 9/18 funny you should mention those cookies. i was craving some cookies and decided that we should not make some until the weekend. i have been trying to sick to my portion control manta that i picked up while deployed. i had lost 20 pounds after all. yup steven | 7:06pm on 9/14
September 16, 2009 at 3:43 pm