Need peanut butter cookies with oatmeal recipe

Hi , I had a cookie recipe that I lost. I know it consisted of egg, splenda, peanut butter, vanilla and oatmeal but I don't know the amounts. It is very good. Does anyone have this recipe? It was posted on the site once, but I don't know what I did with it. Thanks, Lynn

When I have a taste for peanut butter cookies, I eat the Planters 100 calorie pack of peanut butter cookie crisps by Nabisco. One bag has 7 grams of sugar.I do not dump on these. ms jay

The Peanut Butter cookie recipe that floats around alot is this - but I've never seen the one with oatmeal. I suppose you could just add a 1/2 cup or so. That would be great. 1 c. peanut butter 1 c. splenda 1 egg 1 t. vanilla Mix well and drop onto greased cookie sheet or one with parchment paper. Flatten with a fork diped in splenda. Bake at 350 for 8-10 minutes or until set. Let cool slightly and then remove to wire rack. I've added chopped up sf chocolate bars or nuts or even coconut. Great recipe

Peanut butter cookies The recipe just listed would probably be okay, as long as you don't overdo it. I'm 16 months postop, and I like a little more texture in my food. This is how I make PB cookies. 1 c peanut butter 1 c splenda 1 tsp vanilla 1 c rolled oats 1 egg mix all together with your hands. Roll into balls, place on a greased baking sheet, and flatten with a fork dipped in Splenda. Bake at 350 degrees for 8-12 minutes, or until golden on the bottom. This is the one I love. Melanie

I just rememebered seeing one in Toot's recipes, she always has the best recipes and she has tryed them too. Choco Chunk Peanut Butter Cookies By Dame Tooter 2 Large Whole Eggs, beaten 2 cups Splenda granular 1 stick Butter, melted to a VERY soft state, but not liquid 1 cup Simply Jif Peanut Butter 1 tsp. Real Vanilla (or 1 and 1/2 tsp. imitation vanilla) 1 and 1/2 tsp. cinnamon 1 tsp. Baking Soda 3 cups Old Fashioned Rolled Oats (not the instant or quick kind) 1 8-ounce Hershey's sugar-free chocolate baking 'chunks' 2/3 cup unsweetened applesauce (this would be the same as 2 of the individual serving Mott's applesauce cups) Preheat oven to 350 F. Using a mixing bowl whisk together, the eggs, Splenda and melted butter. Blend in the peanut butter until smooth. Add vanilla, cinnamon and baking soda. Fold in the rolled oats and baking chunks until well coated. Mix in the applesauce, until well incorporated. Set aside and allow dough to rest for 10 minutes. Using a tablespoon (I used a restaurant-style rounded soup spoon), spoon dough onto a LIGHTLY greased cookie sheet (I used Reynold's Release Foil, instead of greasing - or you could use a Teflon coated cookie sheet) creating mounded cookies. Flatten slightly as they don't spread much during baking. Bake for 12 to 16 minutes, depending on your oven, until golden on the sides. Let rest on baking sheet for 5 minutes and then remove to cooling racks until completely cooled. You want to completely cool these as they are very delicate while hot. If you don't have any cooling racks, I recommend you flip these cookies over after half an hour so that they 'dry' completely on the underside before storing.