** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Bring sugar, Splenda, margarine, milk and cocoa to a boil and let it boil for 1 MINUTE. Stir in peanut butter until it melts, then vanilla, then finish by stirring the oatmeal into it. Drop by teaspoonful on wax paper. Let cool for at least an hour. You dont have to put them in the fridge to cool. Just leave them covered on your counter and they solidify just fine.
2. Cream the butter and shortening, add the sugars and beat until light and fluffy.
3. Add egg and vanilla, mix well, then add remaining ingredients (if you're using a mixer, stir in the last four ingredients with a spoon).
4. Drop by rounded teaspoonfuls on an ungreased cookie sheet and bakd for about 10 minutes, or until golden brown.
5. Cool slightly before removing from cookie sheet.
6. Makes several dozen depending on how big your "drops" are and how much of the dough you eat while you're dropping.
Comments on Dan's Cookies Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Butter, Gluten, Walnuts, Natural Sweeteners, Fructose Malabsorption allergies.