recipe from: Atkins Magazine premiere issue

• 1 cup rolled oats
• 2 cups Atkins Bake Mix
• 1/2 teaspoon salt
• 1 stick unsalted butter, cut in small pieces
• 1/2 cup non-hydrogenated canola spread such as Spectrum Naturals
• 6 packets sugar substitute
• 6 packets Sweet n' Low Brown Sugar substitute
• 1 tablesppon vanilla extract
• 2 large eggs
• 2 1-oz. squares of unsweetened baking
• chocolate. chopped

Heat oven to 350 degrees.

Place oatmeal in a food processor; pulse until fine. Add bake mix and salt and pulse to combine. Add butter, canola spread and both sugar substitutes; pulse until granular, about 1 minute. Add vanilla extract and eggs; pulse until dough forms. Transfer dough to a mixing bowl; fold in chopped chocolate with a spatula or wooden spoon.

Drop by teaspoonful 1' apart onto non-stick baking sheets. Bake 12-15 minutes, until edges are slightly brown. Cool on baking sheets for 1 minute; transfer to wire racks to finish cooling.