Chocolate Peanut Butter Oatmeal Cookies Sweetened with SPLENDA

• 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 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

1. Preheat oven to 375F.
2. Combine flour, oats, baking soda, baking powder and salt; set aside.
3. Beat margarine, peanut butter, brown sugar and granulated sweetener in large bowl with electric mixer on medium speed until light and fluffy.
4. Add egg and vanilla; mix well.
5. Gradually add flour mixture, mixing after each addition until well blended.
6. Stir in chopped chocolate.
7. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets; flatten slightly.
8. Bake 10 to 11 min.
9. or until lightly browned.
10. Cool on baking sheet 1 min.
11. ; remove to wire racks.
12. Cool completely.

flour, oldfashioned, baking soda, baking powder, salt, margarine, peanut butter, brown sugar, granular no, egg, vanilla, chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-peanut-butter-oatmeal-cookies-sweetened-splenda-70014.aspx (may not work)