Oatmeal Peanut Butter Cookies

Directions

1. 1
   Mix all together form into balls.
2. 2
   Spray cookie sheet with pam flatten with fork bake 10-15 min at 350-375 degrees cool in pan 1 minute remove and cool completely.
3. 3
   Variations: Sugar-free Oatmeal Peanut Butter Cup Cookies: You can add 12 sugar-free Reese's Miniature Peanut Butter Cups, each sliced in half across.
4. 4
   Flatten each cookie dough slightly as they don't spread hardly at all during baking.
5. 5
   Gently press half of a Reese's Miniature Peanut Butter Cup into the center of each cookie.
6. 6
   If you are making small cookies divide the peanut butter cups into 1/4's.
7. 7
   Non-Chocolate Variation - Omit the Reese's Miniature Peanut Butter Cups.
8. 8
   Bake as directed.
9. 9
   Once cookies are cooked and completely cooled, drizzle with sweet icing.
10. 10
    Sweet Icing 1 cup of powdered sugar (whip together 1 cup of Splenda bulk (granule) with 2 and 1/2 tablespoons cornstarch until mixture is very fine and fluffy.
11. 11
    - this will taste WEIRD plain!)
12. 12
    6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract 1 to 2 tablespoons milk, to achieve desired consistency.
13. 13
    Stir all ingredients together, adding milk in small amounts until icing is the desired drizzling consistency.
14. 14
    With a teaspoon, drizzle ribbons of icing over tops of cookies.
15. 15
    If you like really sweet cookies, you could add more Splenda, raisins, or chocolate chips.