- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup margarine, softened
- 1/2 cup peanut butter
- 1/2 cup firmly packed brown sugar
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1 egg
- 1 1/2 teaspoons vanilla
- 6 (1 ounce) squares BAKERS® Semi-Sweet Baking Chocolate
- Preheat oven to 375 degrees F.
- Combine flour, oats, baking soda, baking powder, and salt in a small bowl. Set aside. Coarsely chop baking chocolate bars.
- Beat margarine, peanut butter, brown sugar and SPLENDA(R) Granulated Sweetener in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until blended. Stir in chopped chocolate.
- Drop heaping tablespoons of cookie dough, 2 inches apart, onto ungreased baking sheets. Flatten cookies slightly.
- Bake cookies 10 – 11 minutes or until lightly browned. Cool one minute; remove from baking sheets. Cool completely on wire racks.