No Bake Cookies

1 cup splenda for baking
.5 cup skim milk
.25 cup baking cocoa
.5 cup margarine (1 stick)
.5 cup creamy reduced fat peanut butter
3 cups quick oats

First you need a medium sauce pan and to heat your stove to medium heat. Put the stick of margarine in the pan and let melt completely. Then add one cup of splenda for baking, half cup of skim milk, and quarter cup of cocoa. With a whisk, stir quickly until all ingredients are combined. Let the mixture heat for a minute or two (do not leave the stove) to make sure that the splenda is completely liquified. Then you will need to stir slowly and continuously for 8-10 minutes until the liquid becomes thick and you cannot stop the bubbles from appearing by stiring. If this takes more than ten minutes then you need to turn the heat up some. When the bubbles are all over add the peanut butter and stir until completely incorporated. remove the pan from the heat and add the quick oats one cup at a time and mix them in thoroughly. After all the oats are added i recommend placing a lid on your pan to let it sweat a little so the mix does not stick so much. Place wax paper on a large cookie sheet or spray with no calorie non stick spray. Take a large spoon and place twelve large spoonfuls onto the sheet and slightly flatten. refrigerate for 2-3 hours or freeze for quicker cookies. they will remain slighly chewy. This recipe makes 12 large, thick cookies.

Number of Servings: 12

Recipe submitted by SparkPeople user KRISNYE1221.