No bake peanut butter cookies

To us these cookies are more like a candy than a cookie. But really good.

Diabetic Peanut butter cookies

3/4 cup natural peanut butter

1/4 cup butter

1/4 c brown sugar substitude

1/4 cup low-fat milk

1 3/4 cups rolled oats

1 teaspoon vanilla extract

1/2 cup chocolate chips (optional)

Heat peanut butter, brown sugar, butter and milk in a medium saucepan over medium heat, stirring, until the butter and sugar have melted. Stir in oats and vanilla. If using chocolate chips, let the mixture cool to room temperature before stirring them in. Drop the dough by the tablespoon onto a parchment-lined baking sheet. Press into 2-inch circles. Refrigerate until firm, about 30 minutes. Keep refrigerated.

To make ahead: Refrigerate for up to 5 days.

Serving size is one cookie.