A very tasty and easy no-bake sugarless cookie.
3/4 cup butter
1 1/3 cups fructose
2/3 cup milk
1 box sugar-free instant Butterscotch pudding (.9 ounce)
3-1/2 cups quick cooking oats
1/2 teaspoon vanilla extract
Place a large saucepan over medium heat and add butter, fructose and milk. Bring to a boil and boil for two minutes. Remove from heat.
Pour instant pudding mix into the saucepan through a sifter or strainer to keep it from lumping. Stir well. Add oats and vanilla and mix very well with a heavy spoon.
Allow the mixture to cool for about 5 minutes. Meanwhile, cover a large cookie sheet with wax paper.
Drop mixture by spoonfuls onto the wax paper. Refrigerate until cool.
Yield: about 30 cookies