STOVE TOP PEANUT BUTTER COOKIES
Source: Cooking Healthy with Splenda by JoAnna M. Lund

Here’s a fun recipe you can make in just minutes and tastes good. These will keep real well in the refrigerator, but they're so delicious, they probably won’t last very long.

1/2 cup reduced-calorie margarine
1/2 cup fat-free half & half
2 cups SPLENDA Granular
1/4 teaspoon table salt
1/4 cup reduced-fat peanut butter
2 teaspoons vanilla extract
2 tablespoons unsweetened cocoa powder
3 cups quick oats

Place a large piece of waxed paper on a baking sheet.

In a saucepan sprayed with butter-flavored cooking spray, combine margarine and half & half. Stir in SPLENDA® and salt. Bring to a boil, stirring constantly Remove from heat.

Stir in butter and vanilla extract. Add cocoa and oats. Mix well to combine.

Drop mixture by tablespoonfuls onto prepared baking sheet to form 24 mounds. Lightly flatten cookies with the tines of a fork. Refrigerate for at least 30 minutes.

Serves: 12 (2 each)
Each serving equals:
167 Calories, 7 gm Fat, 5 gm Protein, 21 gm Carbohydrate, 192 mg Sodium, 29 mg Calcium, 2 gm Fiber