I adapted one of my most favorite cookies to fit into Phase 2 of the South Beach Diet. They are a bit heartier than the full sugar and sweetened peanut butter but they hit the spot for that chocolate fix and have a nice peanut butter goodness to them.
Ingredients:
1/2 cup butter
1/2 cup skim milk
5 Tbsp cocoa powder
2 cups Splenda
3 cups oatmeal (non-instant)
1 tsp vanilla
1/2 cup peanut butter (natural, no-added sugar)
Method:
Heat up butter, milk, and Splenda in a sauce pan. Boil for 3 minutes.
Add cocoa, vanilla, peanut butter
Add oatmeal and mix until well blended.
Drop out by the tablespoon onto waxed paper until cool. Store in air tight container.
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