Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Egg; White 1 ts Vanilla
1/4 c Brown Sugar; 1/3 c Vegetagble oil
1/2 c Sugar; 4 c Rolled oats
-sugar substitubed may be 1 ts Baking oats
Used 1/2 c Semisweet chocolate chips;
1 c Peanut butter; crunchy

Place eggs whites, sugars, peanut butter, vanilla and oil in a mixer
bowl and mix at medium speed to blend well. Add oatmeal, baking soda
and chocolate chips tp creamy mixture anmd mix at medium speed to
blend. Drop dough by 1 1/2 tablespoonfuls (level no 40 dipper) onto
cookie sheet that have been sprayed with or lined with aluminum foil.
Press each cookie down lightly to 1/2 thick with back of a tablespoon
dipped in cold water. Bake at 350 for 12 minutes, or until cookies
are lightly browned and firm. Remove them to a wire rack and cool a
room temperature. Food Exhcanges per serving: 1 STARCH/BREAD
EXCFHANGE + 1 FAT EXCHANGE; CAl: 137, fat 7g, CHO: 16 g, Na: 44mg,
PRO: 4g, CHO: 0

Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to
you and yours via Nancy O'Brion and her Meal-Master

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