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Chocolate Peanut Butter Oatmeal Cookies Sweetened with SPLENDA®

photo by:kraft
No white sugar? No problem. These chocolate-peanut butter oatmeal cookies are sweetened with brown sugar and no-calorie sweetener.
time
prep:
15 min
total:
26 min
servings
total:
About 2-1/2 dozen cookies or 30 servings, 1 cookie each
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What You Need

1
cup  flour
1
cup  old-fashioned or quick-cooking oats
1/2
tsp.  baking soda
1/2
tsp.  CALUMET Baking Powder
1/4
tsp.  salt
1/2
cup  (1 stick) margarine, softened
1/2
cup  PLANTERS Creamy Peanut Butter
1/2
cup  firmly packed brown sugar
1/2
cup  granular no-calorie sweetener
1
 egg
1-1/2
tsp.  vanilla
1-1/2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), coarsely chopped

Make It

PREHEAT oven to 375°F. Combine flour, oats, baking soda, baking powder and salt; set aside. Beat margarine, peanut butter, brown sugar and granulated sweetener in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing after each addition until well blended. Stir in chopped chocolate.

DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets; flatten slightly.

BAKE 10 to 11 min. or until lightly browned. Cool on baking sheet 1 min.; remove to wire racks. Cool completely.

Kraft Kitchens Tips

Make it Easy
Substitute 1 cup BAKER'S Semi-Sweet Chocolate Chunks for the chopped BAKER'S Semi-Sweet Baking Chocolate.
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