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Add a piece of waxed paper to a small cookie sheet. Place the cookie sheet in the freezer to chill.
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To a medium saucepan over medium heat, add the butter, milk, sugar, salt, cocoa powder, and strawberry preserves. Use a fork to break up any large pieces of strawberries. Whisk often and bring to a light simmer, then immediately remove the saucepan from the burner. Add the peanut butter, vanilla, and Splenda. Whisk lightly to incorporate the peanut butter.
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Add the oats and use a wooden spoon to stir the mixture. Allow the mixture to rest in the saucepan for 6 minutes, stirring after 3 minutes. This resting period will allow the mixture to firm up slightly.
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Use a cookie scoop or a spoon to place mounds of the mixture on the chilled cookie sheet. Refrigerate for at least two hours to allow the cookies to fully gel. Keep refrigerated until ready to serve. These cookies, when properly prepared, should not be hard and brittle. They should be soft and fudgy. Makes 1 dozen ping pong ball-sized cookies.
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Note: I tried this recipe using sugar-free preserves, without success. To me, sugar-free preserves have a very artificial taste that is distracting in this recipe. Reduced-sugar preserves are not normally made with artificial sweeteners (but do have a reduced amount of sugar).
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For an accompanying story, check out Cooking Ventures at http://cookingventures.blogspot.com
