Diabetic Oatmeal Peanut Butter Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

Steps:

• In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container.

Steps:

• Mix together well and form into balls (about the size of large walnuts)
• Dip fork in Splenda and press tines into cookie
• Bake on parchment lined cookie sheet at 350 degrees for 12 minutes.
• Let cool on sheet on cooling rack.

Steps:

• Preheat oven to 350° F.
• In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.
• Add egg substitute, honey and vanilla.
• Beat on high speed for approximately 1½ minutes.
• Add Splenda and beat on medium speed until well blended, approximately 30 seconds.
• In small bowl, combine flour, baking soda and salt.
• Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1½ minutes (mixture may be crumbly).
• Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2" apart.
• Flatten each ball with a fork, pressing a crisscross pattern into each cookie.
• Bake 7-9 minutes or until light brown around the edges.
• Cool on wire rack.