2 cups all-purpose flour
\n3\/4 cup sugar
\n3\/4 tsp. baking soda
\n1\/4 tsp. salt
\n1\/3 cup chunky peanut butter
\n1 tsp. vanilla extract
\n2 large eggs
\n2 large egg whites
\nCooking spray<\/p>\n
Preheat oven to 325. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, and salt in a large bowl. Combine peanut butter, vanilla, eggs, and egg whites in a medium bowl, stirring well with a whisk; add to flour mixture, stirring just until blended. Turn dough out onto a lightly floured surface; shape dough into a 10-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 1-inch thickness. Bake at 325&176; for 35 minutes. Remove roll from baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 300. Cut roll diagonally into 18 (1\/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 300&176; for 20 minutes. Turn cookies over; bake an additional 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on a wire rack.<\/p>\n
Yield: 1-1\/2 dozen
\nServing size: 1 cookie<\/p>\n
Calories: 122
\nFat: 3.1 g
\nFiber: 0.5 g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 cups all-purpose flour 3\/4 cup sugar 3\/4 tsp. baking soda 1\/4 tsp. salt 1\/3 cup chunky peanut butter 1 tsp. vanilla extract 2 large eggs 2 large egg whites Cooking spray Preheat oven to 325. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, and salt in a large bowl. Combine peanut butter, vanilla, eggs, and egg whites in a medium bowl, stirring well with a whisk; add to flour mixture, stirring…<\/p>\n