Chocolate Peanut Butter Oatmeal Cookies Sweetened With Splenda Food

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
• Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
• Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES WITH SPLENDA

Steps:

• 1. Cream butter and peanut butter.
• 2. Slowly add sugar substitutes.
• 3. Mix in eggs and vanilla.
• 4. In a separate bowl, combine oats and baking soda. Stir into peanut butter mixture.
• 5. Add chocolate chips.
• 6. Drop by tablespoon on baking sheet.
• 7. Bake for 9-10 min at 350.
• 8. Cook on baking sheet for 5 minutes. Remove to cooling rack.

PEANUT BUTTER CHOCOLATE OATMEAL COOKIES

Steps:

• Set oven to 350 degrees.
• Line a large cookie sheet/s with parchment paper, then butter the parchment paper or use a cooking spray.
• In a large bowl beat together the butter with both sugars, maple extract and peanut butter until well blended.
• Add in the eggs; beat until well combined.
• In another bowl mix together the flour, cocoa powder, baking powder and salt; add to the creamed mixture; beat until combined.
• Add in oats, chocolate chips and peanuts; mix until combined.
• Drop by 2-tablespoonfuls onto prepared baking sheet.
• With a lightly-floured fork, flatten slightly into about 2-1/2-inch rounds.
• Bake (one pan at a time) for about 12-14 minutes.
• Let stand 5 minutes on the baking sheet, then using a spatula transfer cookies to racks to cool (if the cookies are too hot they will break).

NO-BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

Steps:

• combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes.
• stir in peanut butter.
• remove from heat and add quick oats; mix well.
• drop from a teaspoon onto wax paper; let cool.