Peanut Butter, Oatmeal, White Chocolate Chip Cookies - Low Sugar (with Splenda)

Ingredients:
1 cup all-purpose flour
1 cup rolled oats
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter (room temp)
½ cup creamy peanut butter
½ cup firmly packed brown sugar
½ cup Splenda Sweetener
1 egg (room temp)
1½ teaspoons vanilla
3 ounces White Chocolate Chips

Directions:
Preheat oven to 375 degrees F.

Combine flour, oats, baking soda, baking powder, and salt in a small bowl. Set aside.

Beat margarine, peanut butter, brown sugar and Splenda in large bowl on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until blended. Stir in white chocolate chips.

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.

Adapted from Splenda.