• Food writer: Carolyn Cashen
  • Makes: 2-1/2 dozen cookies; Serving size: 1 cookie
  • Approximate costs:
  • Cooking utensils needed: Baking sheets lined with parchment, and an electric egg beater
  • 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 2 tablespoons brown sugar substitute
  • 1/2 cup margarine
  • 2 eggs
  • 1 cup smooth or crunchy peanut butter
  • 1 tsp vanilla

Preheat oven to 350 degrees F.

  1. In a medium-sized bowl, sift together the all purpose flour, baking powder, baking soda and salt. Stir with the whole wheat flour.
  2. In a large bowl, cream the granulated sugar and brown sugar substitute with the margarine until light and fluffy. Beat in eggs, one at a time. Beat in peanut butter and vanilla. Stir in flour mixture until well blended.
  3. For each cookie, roll about 2 teaspoon dough into a ball. Place 12 cookies on each baking sheet. Flatten with a wet fork, forming a crisscross design.
  4. Bake one sheet at a time in the oven for 10 to 12 minutes or until lightly golden brown. Transfer to wire racks to let cool.

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