Why I think it is the "perfectly balanced breakfast cookie" is because of how it is high in protein, fat, and fiber, which all slow the absorption of sugar/glucose into the bloodstream. Accounting for the glycemic index of foods hasn't quite caught on in American as it has in Europe. It is a great way to manage diabetes! I personally would prefer this route over sugar substitutes. Not saying that this cookie follows the glycemic index recommendations for a diabetic; however, it is a healthy (more balanced) cookie compared to the average sweet treat, which is great for all of us. :-)
Peanut Butter Oat Bran Cookies
1/2 c butter, melted 1/2 c white sugar 1/2 c brown sugar 1 egg or 2 egg whites 1/2 c peanut butter 1/2 tsp vanilla 1 c HODGSON MILL UNBLEACHED WHITE FLOUR 1 1/2 c HODGSON MILL OAT BRAN CEREAL 3/4 tsp baking powder 1/4 tsp baking soda
Preheat oven to 350 degrees F. Mix melted butter with sugars. Add egg (or whites); mix well. Stir in peanut butter and vanilla; beat until smooth. Add remaining dry ingredients; mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Criss-cross on each cookie with the tines of a fork. Bake 10-12 minutes or until golden brown.
Makes 36 cookies. Each cookie: 86 calories: 1.33 g. dietary fiber, 12 g. carbohydrates; 2 g. protein; 4 g. fat; 6 mg. cholesterol; 67 mg. sodium.