Stove Top Peanut Butter Cookies Cooking with Splenda by JoAnna Lund}
Serves 12 (2 each)
1/2 C. reduced calorie margarine 1/2 C. FF half & half 2 C. Splenda Granular 1/4 Tsp. table salt 1/2 C. reduced fat peanut butter 2 tsp vanilla extract 2 TBS unsweetened cocoa powder 3 C. quick oats
Place large piece of waxed paper on a baking shee. In large saucepan sprayed with butter-flavored spray, combine margarine and half & half. Stir in Splenda and salt. Bring mixture to a boil, stirring constantly. Remove from heat. Stir in Peanut 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.
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