Chocolate Raspberry Treats

4 tablespoons reduced-fat margarine or light butter
3/4 cup light brown sugar
1/4 cup lite chocolate syrup
1 tablespoon plus 1 teaspoon water
1 teaspoon vanilla extract
1 1/2 cups whole wheat pastry flour or unbleached flour
1 cup quick-cooking oats
3/4 teaspoon baking soda
3 tablespoons plus 1 1/2 teaspoons sugar free raspberry fruit spread or jam

Combine the margarine or butter and the brown sugar in the bowl of a food processor or electric mixer and process until smooth. Add the chocolate syrup, water, and vanilla extract, and process until smooth. In a separate bowl, combine the flour, oats, cocoa, and baking soda. Add the flour mixture to the margarine mixture and process until the dough leaves the sides of the bowl and forms a ball.

Coat a baking sheet with nonstick cooking spray. Roll the dough into 1-inch balls and place the balls on the sheet, spacing them 1-1/2 inches apart. If the dough is too sticky to handle, place it in the freezer for a few minutes. Using the back of a 1/4-teaspoon measuring spoon, make a depression in the center of each ball. Dip the spoon in sugar, if necessary, to prevent sticking. Fill each depression with 1/4 teaspoon of jam.

Bake at 300 degrees F for 18-20 minutes. To check for doneness, lift a cookie from the sheet with a spatula. The bottom should be nicely browned. Cool the cookies on the pan for 1 minute. Then transfer the cookies to wire racks and cool completely. Serve immediately, or transfer to an airtight container. Makes 42 cookies.

Don't think for a moment that chocolate syrup and raspberry jam are your only options! Others include:

* Chocolate syrup and strawberry jam
* Marshmallow spread instead of jam
* Caramel syrup with mini chocolate chips
* White chocolate syrup and strawberry jam

Number of Servings: 42

Recipe submitted by SparkPeople user RAMPANTPANDA.