Ingredients
- 2 cups Splenda granular
- 14 cup unsweetened cocoa powder
- 12 cup skim milk
- 12 cup light margarine
- 1 teaspoon vanilla extract
- 1 pinch salt
- 12 cup reduced-fat peanut butter
- 3 cups quick-cooking oats
Instructions
- 1.In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine.
- Bring to a boil, stirring occasionally.
- Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.
- 2.Drop by rounded spoonfuls onto waxed paper.
- Allow cookies to cool for at least 1 hour.
- Store in an airtight container.
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