1/2 C. Fat Free Skim Milk 1 C. Splenda 1 C. Granulated Sugar 1/4 C. Cocoa-(unsweetened powder) 1/2 C. Promise Margarine
1/3 C. Reduced Fat Skippy Creamy Peanut Butter 3 C. Quick Oats 1 teaspoon Vanilla Extract
Mix together the milk, Splenda, sugar,cocoa, & Promise margarine in a saucepan. Bring to a boil, & boil at a reduced heat for 3 minutes. Stir continuously to prevent burning. Remove from heat, & add the peanut butter, vanilla, & quick oats. Mix well into the hot mixture. Then drop by teaspoon onto wax paper, & slightly flatten. Cool.
Makes approx. 48 cookies--depending on how big of a spoonful you use. Mine were approx. 1 1/2 inch across.
**Originally, I made these using all Splenda (2 Cups, but to me, it had a slight after taste. Maybe it's just me! Feel free to try the recipe using all Splenda if you want. They were ok, just not great!**
These were very easy and very good. Might try increasing the splenda/decreasing sugar next time for fewer calories, but otherwise very tasty! I used skippy natural peanut butter, though, not reduced fat. Came out great!
The original version was always my favorite cookie growing up. I always eat way too many though. I will try it like this. I always just spread mine on waxed paper and then cut into squares. Much easier than trying to spoon out before they turn hard.
Delicious! I don't believe in artificial sweeteners, so I only use the 1 c. of sugar. Still sweet enough. I don't know how you get 48, though. I've made this twice and never gotten more than 30, and that includes the 'test' bites while making them!
I love these. They taste just as good as the full calorie version. Used I Can't Believe It's Not Butter Light instead of Promise & it took off calories, but kept everything else the same. I think the sugar/Splenda mix worked, because I didn't taste the Splenda at all (and I hate it so I would!).
They were so yummy! I could not taste the Splenda so maybe it was just me. I am thinking about trying it again in the future and using all Splenda. The cookies will not set up very well if you just let them cool on your counter put them in the refrigerator for a while and then they will set up.
After reading the comments, I used 1 cup of sugar, didn't use the Splenda at all, and they came out fantastic! They have a rich, dark chocolate taste and aren't overly sweet at all. These are seriously my new favorite cookie!
This was my first Spark recipe that I made and it turned out great. It was easy to make and my mom and siblings liked them a lot. There was a bit of a splenda aftertaste so i might use a little less next time.
We have the original recipe. I haven't used it in some time. I thought I would try this. After the critique of Splenda, and the SPARKS telling me practically every night I haven't eaten enough, I might check out the sugar calories, then decide which way to make it. Thank you for the recipe.