Yield: About 2 1/2 dozen cookies


2 cups Splenda one-for-one powder

1 stick unsalted butter (1/2 cup)

1/3 cup cocoa powder

1/2 cup milk

1 teaspoon pure vanilla extract

1/2 cup peanut butter, crunchy or creamy

3 cups old fashioned rolled oats

If you want to try a 1/4 Recipe test batch first:

8 tablespoons Splenda Powder

2 tablespoons unsalted butter

1 & 1/3 tablespoons cocoa powder

2 tablespoons milk

1/4 teaspoon pure vanilla extract

2 tablespoons peanut butter, crunchy or creamy

13 tablespoons old fashioned rolled oats


  1. In a medium saucepan, combine the sugar, butter, cocoa, milk, and vanilla. Bring to a slow boil and simmer until the sugar is completely dissolved. Remove from the heat.
  2. Stir in the peanut butter and 2 1/2 cups oats. The mixture should be thick; stir in additional 1/2 cup oats if too runny. Let the mixture stand for about 10 minutes to cool.
  3. Line a baking sheet with wax paper or parchment paper. Drop the mixture by heaping tablespoonful onto the lined sheet. Let the cookies stand at room temperature for 1 hour to firm up. Store in an airtight container.
Categories: Pastries


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