|Boiling water||1⁄2 Cup (8 tbs)|
|Oats||2 Cup (32 tbs), rolled|
|Granulated sugar replacement/Granulated fructose||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Baking powder||2 Teaspoon|
Pour boiling water over rolled oats.
Stir to mix and then cover.
Cream together margarine and sugar replacement, add eggs and vanilla and beat until fluffy.
Add baking powder and salt to wet oats, stirring to blend.
Pour rolled oats into creamed mixture; mix thoroughly.
Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. (5 to 7 cm) apart.
Bake at 375°F (190°C) for 12 to 15 minutes.