Yields: 16 cookies | 1 pt per cookie



My rating:

These are a great little treat to keep in the freezer in case you need a quick chocolate fix! They're small, but quite substantial and satisfying because of the oatmeal. I also recommend using chunky style peanut butter. Enjoy!

Ingredients:

• 1/4 cup fat-free milk
• 2 Tb. unsweetened cocoa powder
• 2 Tb sugar or artificial sweetener such as Splenda (I use Splenda Baking Mix)
• 1/4 cup reduced-fat Peanut Butter, creamy or chunky
• 1 cup oats (uncooked oatmeal)
• 2 tsp olive oil (or any oil you have on hand)

Directions:

Mix milk, cocoa powder and sugar in a small saucepan over low heat.

Bring to a boil, then remove from heat. Add peanut butter and stir into mix until melted.

Stir in oatmeal and oil.

Drop by 16 tablespoonfuls onto a baking sheet lined with wax paper. Freeze for at LEAST 4 hours. They are better the next day after you make them.

Yes you eat them frozen! Enjoy!

Nutritional Info:

(per serving) 57.5 calories, 2.5 g. fat, .9 g. fiber

Source: Weightwatchers.com

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