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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups margarine |
1 1/2 cups crunchy peanut butter |
1 1/2 cups splenda granular, sugar substitute |
1 1/2 cups brown sugar |
3/4 cup egg beaters egg substitute |
3/4 teaspoon salt |
1 1/2 teaspoons baking powder |
2 1/4 teaspoons baking soda |
3 3/4 cups flour |
Directions:
1. Cream peanut butter and margarine, add sugars and mix well.
2. Add eggs and mix until creamy.
3. Add remaining ingredients.
4. Chill for one hour-I usually skip this step and chill between batches.
5. Drop by teaspoonful onto cookie sheets- do not flatten.
6. Bake at 325°F for 15 minutes.
7. Cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease so the cookies don't become crumbly, little trick I learned from my MIL- this is also optional.
8. Immediately after the cookies are completely cooled I always transfer them to an airtight container. These cookies have always stayed soft and moist if they are stored in an airtight container.
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