-
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.
-
4
Flatten each cookie dough slightly as they don't spread hardly at all during baking.
-
5
Gently press half of a Reese's Miniature Peanut Butter Cup into the center of each cookie.
-
6
If you are making small cookies divide the peanut butter cups into 1/4's.
-
7
Non-Chocolate Variation - Omit the Reese's Miniature Peanut Butter Cups.
-
8
Bake as directed.
-
9
Once cookies are cooked and completely cooled, drizzle with sweet icing.
-
10
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.
-
11
- this will taste WEIRD plain!)
-
12
6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract 1 to 2 tablespoons milk, to achieve desired consistency.
-
13
Stir all ingredients together, adding milk in small amounts until icing is the desired drizzling consistency.
-
14
With a teaspoon, drizzle ribbons of icing over tops of cookies.
-
15
If you like really sweet cookies, you could add more Splenda, raisins, or chocolate chips.
