No Bake Cookies
I have ALWAYS loved these cookies ANYTIME of year, but
I had stopped making and eating them when I became a
diabetic.
Last night I was wanting some of these cookies so bad
that I decided to make them using the Splenda BLENDS
only I altered the original recipe I use to use so I could
add brown sugar also.
Talk about being in pure DELIGHTFUL bliss I was bad and
ate TWO (2) last night of course they were very small in
size (about 1-1/2 to 2" in diam.)
Here is the recipe in case anyone is interested in making
them also.
No Bake Cookies
Ingredients:
1-3/4 cup Splenda Sugar BLENDS
¼ cup Splenda Brown Sugar Blends
4 Tbs. Hershey’s cocoa
½ cup (1 stick) butter or margarine
½ cup milk
2-1/2 cups Oatmeal QUICK oats
½ cup peanut butter (creamy or chunky)
2 tsp. vanilla
Instructions:
Mix Quick oats and peanut butter in medium/large
bowl set aside.
In a large sauce pan heat butter or margarine, sugar,
cocoa and milk until it boils. Boil for 1-1/2 to 2 minutes.
Add oats, peanut butter and vanilla.
Stir well until peanut butter is thoroughly melted and
mixed. Drop by teaspoons onto wax paper or preferably
Reynolds non-stick foil. Flatten until ¼” think place in freezer
for 15-30 minutes. Once firm place in air tight container
keep in refrigerator.