Ginger, will you please post that cookie recipe? I am not a huge fan of oats, but hey, who doesn't like a cookie?  I remember these oatmeal cookies that a friend made for me once, with chocolate, and they were no-bake, just chocolate, something else, and the oats, and they were REALLY good, know what I am talking about?

You are right! I have to read labels now and I see MSG in a LOT of things!!!

Here you go Sad.  There are actually 2 recipes. 


Somewhat Healthy Peanut Butter Cookies
Recipe by: Ginger

4oz fat free cream cheese, softened (reduced fat may be used) 
1/2 cup peanut butter
1/4 c + 2 Tablespoons white sugar
1/4c + 2 Tablespoons brown sugar
3/4 c splenda
1 tsp vanilla
2 eggs
1 tsp baking soda
2 1/2 cups oat flour
1/2 teaspoon salt

Preheat oven to 375°.

In a separate bowl mix together baking soda, oat flour, and salt.  Set aside.

In an electric mixer beat cream cheese and peanut butter for several minutes, until creamy.  Scrape down sides of bowl.  Add white sugar, brown sugar, and splenda.  Beat for a few minutes.  Scrape down sides of bowl.  Add vanilla and mix briefly.  Add eggs, one at a time, beating well after each egg.  Scrape down sides of bowl.  Turn mixer on low speed.  Add flour mixture a spoonful at a time.  When all is added, increase speed of mixer and mix well.   
 
Spray cookies sheets with Baker’s Joy.  Portion dough into cookies, about 1 teaspoon–1 tablespoon each.  Flatten each cookie with a fork to make a crisscross pattern.  To keep fork from sticking to dough, dip in water each time before flattening.  These cookies do not spread very much while baking.  Bake at 375° for 9 minutes.  Remove from cookie sheet and cool on wire rack.   
 
 
***If you have it on hand already, you may use 3/4cup splenda brown sugar and 3/4 cup splenda white sugar instead of the brown sugar, white sugar and splenda.  I like to use crunchy peanut butter, but use what you like.
 



Somewhat Healthy Oatmeal Cookies
Recipe by: Ginger

4oz fat free cream cheese, softened (reduced fat may be used) 
1 stick (1/2 cup) butter, softened
1/4 c + 2 Tablespoons white sugar
1/4c + 2 Tablespoons brown sugar
3/4 c splenda
1 tsp vanilla
2 eggs
1 tsp baking soda
2 cups oat flour
1/2 cup oatmeal
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon salt

Preheat oven to 375°.

In a separate bowl mix together baking soda, oat flour, oatmeal, cinnamon, nutmeg, and salt.  Set aside.

In an electric mixer beat cream cheese and butter for several minutes, until creamy.  Scrape down sides of bowl.  Add white sugar, brown sugar, and splenda.  Beat for a few minutes.  Scrape down sides of bowl.  Add vanilla and mix briefly.  Add eggs, one at a time, beating well after each egg.  Scrape down sides of bowl.  Turn mixer on low speed.  Add flour mixture a spoonful at a time.  When all is added, increase speed of mixer and mix well.   
 
Spray cookies sheets with Baker’s Joy.  Portion dough into cookies, about 1 teaspoon–1 tablespoon each.  Bake at 375° for 9 minutes.  Remove from cookie sheet and cool on wire rack.   
 
 
***If you have it on hand already, you may use 3/4cup splenda brown sugar and 3/4 cup splenda white sugar instead of the brown sugar, white sugar and splenda.

Thanks for that link Ginger. I love Bob's Red Mill products.