[mousetrouse]

I tried this recipe last night, they are wonderful--and so easy to do. Thanks for posting this little wonder cookie!!

[Melanie]

I've tried these several times, and like the taste, but they always turned out a little dry and crumbly. Someone posted in another thread (can't find it now) that they added 2 tablespoons of ricotta cheese to these and they held together better. So, I tried it and they turned out pretty good this time. Also, I had some Hershey's SF chocolate baking chunks so mixed them in too. I will definitely make them this way again, and next time double the recipe. Thanks Dinah!!
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[crazywoman]

Here's a change to the recipe that I just tried out. I may try the ricotta in it next time, as these tended to be just a little tender & crumbly.

* Exported from MasterCook *

Magical Peanut Butter Cookies -- w/PolyD

Recipe By :Paula Deen - revised by Billie
Serving Size : 28
Categories : cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup peanut butter, sugar free -- creamy or crunchy
1/4 teaspoon Sweetzfree
1 egg
1 teaspoon vanilla extract
1/4 cup Polydextrose
1/4 cup oat fiber

Preheat the oven to 350 degrees F. Grease a large baking sheet. (I used a silicone mat, sprayed)

In a mixing bowl, combine the peanut butter, the egg, Sweetzfree, and vanilla, and stir well with a spoon. In another bowl, combine the PolyD & oat fiber, then stir into the peanut butter mixture. I had to mix & knead with hands to combine well. Roll the dough into balls the size of walnuts
or just smaller (I did the later - & got 2. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. (I just flattened with my fingers, and omitted the extra sweetener.)

Bake for 12 minutes, remove from the oven. Cool slightly before removing from pan.

Description:
"using polyd"
Source:
"Dinah - Stella Style.com / revised by Billie"
Copyright:
"Copyright © 2003 Television Food Network, G.P., All Rights Reserved /but these have been revised"
Yield:
about 28 - "2 1/4 cookies" (can be made larger, fewer cookies, a slight increase in carbs)
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 6 Calories; 5g Fat (59.9% calories from fat); 3g Protein; 5g Carbohydrate; 4g Dietary Fiber; 7mg Cholesterol; 40mg Sodium. Exchanges: 0 Lean Meat; 0 Fat.

NOTES : Episode#: PA1D07 – Paula Deen

These are pretty tender. Breaks easily.


Now I've got a question for ya. I ran these thru my Master Cook (v6....) I come up with the above carb count using 26 servings (cookies). If I input 28, the carb count increases. I know this can't be right. Anyone that uses Master Cook have any idea why that might be? Somebody else want to run the numbers thru and tell me what you got? I've never ran into that before.



Oh, I almost forgot. I had to bake on 2 pans. The second pan I happened to think about some sesame seeds that I had, and sprinkled on the cookies & pressed in slightly. That's the spots on some of the cookies.
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Billie
4'8" Started LC WOL Aug 2003

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My mind not only wanders, sometimes it leaves completely.

[ccheaath]

When I made these I used Cashew Butter instead of Peanut Butter. They were good. But the next time will just stick with peanut butter. The only thing about making cashew cookies instead of peanut cookies is that my daughter doesn't like the cashew butter. So she leaves my cookies alone. I can't say the same thing about the gold fish crackers. I have to make those late at night or I have to share them with her. She just loves anything with cheese.

Cherie

[missymagoo12]

i am going to have to try this one. sue

[cstillwell]

I baked these cookies this afternoon and I didn't care for them. To dry and too much peanut butter and Splenda. They just crumble apart. Reminded my husband of the "Got Milk" commercial with the dog and the peanut butter sticking to the roof of its mouth. I think adding some soy flour will help them bind together better and prevent them falling apart. I didn't overbake them so I'm going to check out my reg. cookie recipe and adjust it based on low carb ingredients.

[missymagoo12]

okay- i made these cookies- i will say my boyfreind ate one and said it is okay. well i have eaten about four of them. they are not to bad.

i did not like how they cracked and fall apart. they seemed to dry. the taste was great. sue

[missymagoo12]

i am going to make this again, and next time i am going to add the riccotta cheese to them and see if they hold together more easily. sue

[missymagoo12]

well i made these cookies again. i did use ricotta cheese in them- two tablespoons in the batch. they held together better but i did not like the taste. they were a bit moister than with out the cheese. i liked the taste of the cookies with out the cheese better. sue

[crazywoman]

Thanks for letting us know how those turned out Sue.

I'm still trying to figure out how to keep them simple, tasty, but not so fragile. So far all I've made have bben fragile. Good, but fragile, tender, crumbly.
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Billie
4'8" Started LC WOL Aug 2003

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[scott123]

Billie, generally speaking:

fiber increases fragility
fat increases fragility
polyd increases cohesion
WPI/vital wheat gluten increases cohesion

I would use a little WPI 5000 (maybe 1/4 C.), if you have it, add more polyd (increase to 1/3rd cup) and discard the oat fiber. All this will impact the moistness of the dough- you might want to add one more egg if the dough is too dry.

You might be able to get away with 3 T. of WPI 5000, but I think it's better to err on the side of cohesion rather than using too little and ending up with another crumbly cookie.

[Dom]

What is WPI-5000?

[crazywoman]

Thanks Scott!!! It's about time to make another batch soon. I'll try your suggestions. Yes I do have WPI (This was from TrishZ, but I understand that is is the 5000).

Dom,
WPI = Wheat Protein Isolate. There are evidently 2 kinds, 5000 & 8000. I've never used 8000. And tho I've read up on it (at least the 5000 kind) & had and used it for quite some time now, I really don't totally understand it.
Maybe Scott will give you a better explaination as to what it is. But it can be subbed for part of the flour in a lot of things. It only has 1.65carbs per cup. It cannot totally replace flour tho, or at least not in very many recipes.

You can buy it at Netrition.com: http://www23.netrition.com/low_carb_products_page.html
If you don't find it on the page this goes to, you may have to do a search for it.
Well actually it is here: http://www.netrition.com/lifesource_wheat_protein_page.html The first link is to the featured (but not all) low carb products.
And at Honeyville: http://store.honeyvillegrain.com/index.asp?PageAction=VIEWCATS&Category=288.

At Honeyville, if you click on the WPI (bottom of page), it will take you to other sizes as well. And a description.

I buy my oat fiber & at least in the past, have bought my PolyD (Polydextrose) at Honeyville. I've had my WPI from long before I found Netrition or Honeyville. The site that I bought mine from no longer exists.
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Billie
4'8" Started LC WOL Aug 2003

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My mind not only wanders, sometimes it leaves completely.

[crazywoman]

Thanks Scott,

That did the trick. But I think I'll start out with 3 Tbsp of WPI next time. I used the 1/4 cup, and did have to add the extra egg. Then it was a little too stcky, but I didn't want to add more WPI. But I managed to put it on the cookie sheets (I have silicone mats I line them with).
The aren't crumbly, but a tiny bit tough. Not really tough, but well hard to explain. I think 3 Tbs WPI & 1 egg will work out well. Can always stir in a little more WPI if the 3 aren't enough.
I did also use the 1/3 cup PolyD.

I've quite pleased with the results.
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Billie
4'8" Started LC WOL Aug 2003

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My mind not only wanders, sometimes it leaves completely.

[crazywoman]

These have a totally different texture today, after they've cooled throughly. They are more the texture that I remember of a "real" peanut butter cookie. (Course it's been a long time since I had one.)
They are crisp & crunchy, but not crumbly or flakey. Quite good!!!

Thanks for the help Scott!!!
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Billie
4'8" Started LC WOL Aug 2003

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My mind not only wanders, sometimes it leaves completely.