Oatmeal Raisin Cookies Made With Splenda Sugar Blend For Baking Food

OATMEAL RAISIN COOKIES MADE WITH SPLENDA SUGAR BLEND FOR BAKING

Steps:

• Preheat oven to 350°F; lightly grease cookie sheets.
• Stir together flour, soda, and cinnamon; set aside.
• Beat butter and Splenda-Blend-sugar at medium speed with an electric mixer until fluffy; add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended; Stir in oats and raisins.
• Drop by rounded tablespoons onto prepared cookie sheets; bake 10 to 12 minutes or until lightly browned. Cool slightly on cookie sheets, remove to wire racks to cool completely--enjoy.

CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F.
• In a bowl, combine flour, baking soda, and cinnamon.
• In a large bowl using an electric mixer, beat butter and Splenda Brown Sugar Blend on medium speed until fluffy.
• Add eggs and vanilla extract, beating until blended.
• Gradually add flour mixture, beating at low speed until blended.
• Stir in oats and raisins.
• Drop dough by rounded tablespoons onto lightly greased baking sheets.
• Bake 10-12 minutes or until lightly browned. Cool slightly, then remove to wire racks and cool completely.

CRISPY-CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Stir together flour, soda, and cinnamon. Set aside.
• Beat butter and SPLENDA® Sugar Blend at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.
• Stir in oats and raisins.
• Drop dough by rounded tablespoons onto lightly greased baking sheets.
• Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.

OATMEAL RAISIN COOKIES WITH APPLESAUCE

Steps:

• Preheat oven to 350 degrees F. Lightly spray a cookie sheet with cooking spray.
• In a large bowl, combine flour, baking soda, oats, cinnamon, salt, and nutmeg. Toss with raisins.
• In a medium bowl, cream together egg, applesauce, canola oil, vanilla, and the sugars. Whisk to blend thoroughly.
• Fold egg-sugar mixture into flour-oat mixture, 1/3 at a time, mixing well.
• Drop by the tablespoonful onto prepared cookie sheet, about 2 inches apart.
• Bake for 12 to 15 minutes until golden brown.
• Using a metal spatula, transfer cookies to a cooling rack.
• When cool, store in an airtight container.

OATMEAL RAISIN COOKIES MADE WITH SPLENDA RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees. Stir together flour, soda, and cinnamon. Set aside. Beat butter, sugar, and splenda at medium speed with an electric mixer until fluffy. Add eggs, molasses, and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended. Stir in oats and raisins. Drop dough by rounded tablespoons onto lightly greased baking sheets. Bake 10-12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks. Cool completely.

SPLENDA'S CRISPY-CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees.
• Stir together flour, soda, and cinnamon. Set aside.
• Beat butter and SPLENDA® Sugar Blend at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.
• Stir in oats and raisins.
• Drop dough by rounded tablespoons onto lightly greased baking sheets.
• Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.

NEIMAN MARCUS' OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 300°F.
• Place the butter, brown sugar, and granulated sugar in a work bowl; beat with an electric mixer on medium speed until the mixture is fluffy.
• Turn the speed to low and add the egg and almond extract, beat until well combined.
• In another bowl, sift together the flour, baking soda and salt; add it to the butter mixture and beat until mixed.
• Add the oatmeal and raisins and mix .
• Grease a cookie sheet, or use a non-stick spray.
• With a 2 tablespoon measure, drop the cookie dough onto the cookie sheet in dollops about 3 inches apart.
• Gently press down on the dough with the back of a spoon to spread out into 2-inch circles.
• Bake for about 20 minutes or until cookies are browned around the edges.

DIABETIC OATMEAL-RAISIN COOKIES

Steps:

• Preheat the oven to 325 degrees.
• Mix the flour with the cinnamon.
• Cream the butter and both the sugars until fluffy. Add the egg, milk, and vanilla. Gradually add the flour mixture.
• Stir in oats and raisins.
• Drop by teaspoonfuls if small cookies are desired, tablespoons if larger cookies are desired onto parchment paper (this stuff is reusable - one sheet will do the whole batch).
• Bake until golden brown, 10-12 minutes. Cool on wire racks.

SPLENDA OATMEAL COOKIES

Steps:

• Preheat oven 350.
• Cream butter and both sugars.
• Add eggs one at a time.
• Add vanilla.
• Combine dry ingredients
• Add to butter mixture.
• Stir in oats.
• Drop by tablespoon full onto ungreased cookie sheet.
• Bake 10-12 minutes.