....okay, maybe not lightened. They are still dense, chewy, and chocolaty. But I did remove over half the sugar, halved the butter, and added some extra cocoa for a rich chocolate taste, and some peanut butter for gooey-chewy denseness. Doesn't sound like much compromise, huh?
To lighten the cookies even more you could simply melt chocolate chips and peanut butter together, then stir in some oats. I will have to do some further investigation.
No- Bake Cookies, Lightened
by request of Jane, from her comment on this post
recipe adapted from several that I found on allrecipes.com
makes one dozen
3/4 cup brown sugar (or white, but I feel that brown sugar is richer tasting)
1/3 cup cocoa powder
1/4 cup butter or trans-fat free tub margarine
1/2 cup non-fat or low-fat milk
pinch of salt
3 cups oats (quick oats work best)
heaping 1/2 cup all natural peanut butter
2 tsp vanilla
Coat a muffin pan with cooking spray or fill with liners.
Combine the sugar, cocoa powder, butter (or margarine), milk, and salt in a small saucepan. Bring ingredients to a boil and cook about a minute, stirring. Remove from heat and add oats, peanut butter, and vanilla, stirring well to combine. Pour evenly into the prepared muffin tin. Place in refrigerator to cool for about 10 minutes. Carefully remove the cookies from the muffin tin and wrap individually in plastic wrap before you eat them all. Enjoy.