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
- 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.
- 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.
- 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.