PEPpy Peanut Butter Cookies (with milk chocolate chips...yum!)

2 eggs
1/2 cup unpacked brown sugar
1 cup Splenda for baking
3/4 cup reduced fat peanut butter (creamy OR chunky)
2/3 cup fat free liquid Parkay spray margarine
3/4 cup applesauce
1 tsp. vanilla
1 tsp. baking sodadash salt
1 cup milk chocolate chips
1 - 1 1/2 cups flour (can be all purpose or part whole wheat)

Beat eggs, cream with peanut butter, add brown sugar and Splenda for baking. Cream together. Add vanilla, applesauce, fat free liquid margarine, salt, and baking soda. Add flour (s) a little at a time until soft. moist dough is achieved. Do not add too much flour. Add milk chocolate chips.Form very small balls and roll lightly in granulated table sugar. Spry cookie sheet and place cookie balls on sheet. Flatten slightly with fork.Bake at 375 degrees for 8 - 14 minutes, making sure you get 60 cookies.

Makes 60 cookies.Each cookie in PEP counts = 1/2 bread, 1/2 fat