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Total Time
25mins
Prep 15 mins
Cook 10 mins

I have not tried this recipe. I got this recipe from Obesity Help. It was posted by arianna.

Ingredients Nutrition

Directions

  1. Mix all together form into balls.
  2. Spray cookie sheet with pam flatten with fork bake 10-15 min at 350-375 degrees cool in pan 1 minute remove and cool completely.
  3. Variations: Sugar-free Oatmeal Peanut Butter Cup Cookies: You can add 12 sugar-free Reese's Miniature Peanut Butter Cups, each sliced in half across. Flatten each cookie dough slightly as they don't spread hardly at all during baking. Gently press half of a Reese's Miniature Peanut Butter Cup into the center of each cookie. If you are making small cookies divide the peanut butter cups into 1/4's.
  4. Non-Chocolate Variation - Omit the Reese's Miniature Peanut Butter Cups. Bake as directed. Once cookies are cooked and completely cooled, drizzle with sweet icing. Sweet Icing 1 cup of powdered sugar (whip together 1 cup of Splenda bulk (granule) with 2 and 1/2 tablespoons cornstarch until mixture is very fine and fluffy. - this will taste WEIRD plain!) 6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract 1 to 2 tablespoons milk, to achieve desired consistency. Stir all ingredients together, adding milk in small amounts until icing is the desired drizzling consistency. With a teaspoon, drizzle ribbons of icing over tops of cookies.
  5. If you like really sweet cookies, you could add more Splenda, raisins, or chocolate chips.