Oatmeal Peanut Butter Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 1 cup instant oats
• 1 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup splenda sugar substitute
• 1/2 cup sugar-free maple syrup (pancake syrup)
• 1 1/2 teaspoons vanilla
• 1 egg, beaten
• 1/2 cup peanut butter
• 1/4 cup margarine

Recipe

• 1 mix all together form into balls.
• 2 spray cookie sheet with pam flatten with fork bake 10-15 min at 350-375 degrees cool in pan 1 minute remove and cool completely.
• 3 variations: sugar-free oatmeal peanut butter cup cookies: you can add 12 sugar-free reese's miniature peanut butter cups, each sliced in half across. flatten each cookie dough slightly as they don't spread hardly at all during baking. gently press half of a reese's miniature peanut butter cup into the center of each cookie. if you are making small cookies divide the peanut butter cups into 1/4's.
• 4 non-chocolate variation - omit the reese's miniature peanut butter cups. bake as directed. once cookies are cooked and completely cooled, drizzle with sweet icing. sweet icing 1 cup of powdered sugar (whip together 1 cup of splenda bulk (granule) with 2 and 1/2 tablespoons cornstarch until mixture is very fine and fluffy. - this will taste weird plain!) 6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract 1 to 2 tablespoons milk, to achieve desired consistency. stir all ingredients together, adding milk in small amounts until icing is the desired drizzling consistency. with a teaspoon, drizzle ribbons of icing over tops of cookies.
• 5 if you like really sweet cookies, you could add more splenda, raisins, or chocolate chips.