OATMEAL COOKIES

Ingredients
1 1/2 cups all-purpose flour                                Sugar substitute to equal 1/2 cup sugar
1/2 tsp. baking soda                                            I use Splenda: 1 packet=2 tsps.
1/4 tsp. salt                                                        3/4 c. reduced-calorie margarine
1 1/2 cups quick-cooking oats,                            softened
       uncooked                                                   3 T. cold water

Steps in Preparation:
1. Combine first 5 ingredients in a large bowl. Cut margarine into dry mixture with a pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until dry ingredients are moistened.
2. Roll dough to 1/4-inch thickness on wax paper. Cut into 46 rounds with a 1 inch cookie cutter. Place cookies on nonstick cookie sheets.
3. Bake at 375 F. for 12 minutes or until lightly browned. Remove to wire racks, and let cool completely.

Yield: 46 cookies

Serving size: 2 cookies                              Calories: 80
Carbohydrate: 11 gm                                Fiber: 1 gm
Protein: 2 gm                                            Sodium: 114 mg
Fat: 3 gm                                                 Cholesterol: 0 mg