Ingredients

• * 1 cup raisins
• * 1/2 cup boiling water
• * 1/2 cup peanut butter
• * 1/4 cup butter, softened
• * 1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
• * 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
• * 1 teaspoon ground cinnamon
• * 1 teaspoon vanilla
• * 1/2 teaspoon baking soda
• * 1/2 cup all-purpose flour
• * 1-1/4 cups rolled oats
• * 1 cup semisweet chocolate pieces or chunks

Directions

1. Preheat oven to 350 degree F. In a small bowl, combine raisins and boiling water; set aside.

2. In a large bowl, combine peanut butter and butter; beat with an electric mixer on medium speed for 30 seconds. Add sugar or substitute, egg, cinnamon, vanilla, and baking soda. Beat until combined. Add flour; beat until smooth. Stir oats.

3. Drain the raisins; stir raisins and chocolate pieces into oat mixture.

4. Drop by rounded teaspoons onto ungreased cookie sheets. Bake about 10 minutes or until lightly browned. Transfer to wire racks; let cool. Makes about 40 cookies.

5. *Sugar Substitutes: Choose from Splenda Granular or Sugar Twin or Sweet ‘N Low packets in bulk. Follow package directions to use product amount equivalent to 1/2 cup sugar. With Sweet ’N Low, you’ll get about 34 cookies.

6. Make-Ahead Directions: < Prepare cookies as directed. Store at room temperature for up to 2 days.

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