We were on a cookie-baking spree last night! In our quest to find or create healthier snack options, I took a standard peanut butter oatmeal cookie recipe and made some adjustments. The results are surprisingly good. The only sugar in this is 1/4 cup molasses, mostly because I wanted the leavening action and the "stickiness" that the molasses adds to the dough...it just holds together better than simply using Splenda. They also call for whole wheat flour...a healthier option than white flour, and it produces a deeper, more complex flavor and texture. Don't taste them while they're still hot, because we found the flavors marry together much better after they've cooled. Moist and good, and filling because of all the fiber!