Oatmeal Coffee Cookies
Makes about 2 dozen cookies or 24 servings, 1 cookie each

Ingredients

• 1 - cup flour
• 1 - cup old-fashioned or quick-cooking oats
• 1 - teaspoon baking soda
• 1/2 - teaspoon ground cinnamon
• 1/2 - cup (1 stick) margarine, softened
• 1/2 - cup firmly packed brown sugar
• 1/2 - cup Splenda® No Calorie Sweetener, Granular
• 1 - egg
• 2 - Tablespoon Naturally Decaffeinated Instant Coffee
• 1-1/2 - teaspoon vanilla
• 1/4 - cup finely chopped Planter Salted Almonds

Preheat oven to 375°F.

1. Mix flour, oats, baking soda and cinnamon; set aside.
2. In large bowl with electric mixer on medium speed, beat margarine, brown sugar and Splenda Granular until light and fluffy.
3. Add egg, coffee granules and vanilla; mix well.
4. Gradually add flour mixture, mixing until well blended.
5. Stir in almonds.
6. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
7. Bake 10 to 11 minutes or until lightly browned.
8. Cool 1 minute; remove from baking sheets.
9. Cool completely on wire racks.