| Recipe: |
1/2 c. butter
1/2 c. peanut butter
3/8 c. brown sugar
3/8 c. Splenda (or another 3/8 c. brown sugar)
1 egg
1/2 t. vanilla
1/4 t. salt
1/2 t. baking soda
1 1/4 c. oatmeal
3/4 c. flour
50-60 chocolate chips (I like the slightly larger/flatter Ghiradelli 60% cocoa ones)
Preheat oven to 350 F.
Whir half the oatmeal in a food processor or blender to a coarse meal. Leave the rest of the oatmeal whole.
Cream butter, peanut butter, brown sugar, and Splenda. Add egg and vanilla and beat well. Mix in salt and baking soda. Mix in oatmeal and flour.
Drop by teaspoonfuls on a cookie sheet. Press a chocolate chip into the center of each to flatten somewhat. Bake until they start to brown at the edges, about 9 minutes.
Makes 52 cookies with about 4.3 g. net carbs (fiber was subtracted) each when made with Splenda.
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