CHEWY OATMEAL RAISIN COOKIES
Keep these crisp-yet-chewy cookies on hand for an after school treat.
Provided by Splenda
Categories Splenda® Brown Sugar Blend
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 110 calories
OATMEAL RAISIN COOKIES MADE WITH SPLENDA SUGAR BLEND FOR BAKING
Keep these crisp-yet-chewy cookies on hand for an after school snack, really a good snack for young & old. The recipe comes from Splenda.com.
Provided by Barb G.
Categories Drop Cookies
Time 32m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 10
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.
SPLENDA OATMEAL COOKIES
Make and share this Splenda Oatmeal Cookies recipe from Food.com.
Provided by Shy617
Categories Drop Cookies
Time 15m
Yield 36 serving(s)
Number Of Ingredients 9
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.
SPLENDA BRN SUGAR OATMEAL COOKIES
This is actually 1/2 recipe so I don't have so many cookies at once. Myself and a friend have diebetes so it makes me feel good to use this with the splenda brn sugar and we love them and no one else ever notices its splenda. I also like to zap in microwave if they have sat awhile to warm them I put them in for like 10 seconds and eat with a fresh cup of hot tea =)
Provided by Debi Newton @simplysimple
Categories Cookies
Number Of Ingredients 11
Steps:
- In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
- At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slighly less thick. (I personally never chill mine)
- The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
- I have recently made these and added crunchy peanut butter instead of the other nuts and we loved it =) Try just adding some peanut butter to a cookie or two when you bake them just to see if you will like them thats what I did then added to the whole batter.
SUGAR FREEISH CHOLESTEROL LOWERING OATMEAL COOKIES ( SPLENDA )
This is my modification of a fairly standard "farm-style" oatmeal cookie recipe. They remind me of something mom used to make called Scottish shortbread. Since hubby is type 2 diabetic plus high cholesterol, I'm always experimenting. I've discovered that almost any recipe works with canola oil instead of the butter/lard/shortening called for. Also Splenda works for flavor, but does cause a texture change. If the recipe calls for brown sugar, use Splenda and add 1 TBSP dark molasses for the flavor. The texture isn't your normal oatmeal cookie, but they definately satisfy the craving for cookies. Approximately 4 cookies equals one serving of oatmeal. So if they are sick and tired of oatmeal for breakfast everyday like the TV commercials say, just give them 4 cookies and send them on their way! :)
Provided by LucindaLee
Categories Breakfast
Time 30m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Mix together the oil, milk, vanilla, molasses, baking soda, and salt.
- Add the flour. You can use regular flour if you don't have whole wheat.
- Add the Splenda. It will look really weird, not like regular cookie dough. Make sure it's mixed really well before going to the next step. (Walmart now carries a generic Altern, which works just like Splenda and saves a couple bucks.).
- Mix in the rolled oats. This will be a challenge, it will look weird and you have to use your hands to get it to all mix in and stick together. Make sure you mix and squish enough that all the oats are moistened. Might need to add a smidgen more milk to stick things together. I use regular oats, not the quick oats. They have a lower glycemic index as it takes the body longer to break them down. Also, the cookies are chewier so you have to eat them more slowly. Can use quick oats if you wish.
- Add a few chopped nuts or raisins here if you want. I recommend trying a plain batch first though.
- Take walnut sized amounts, squish some more to make sure it all sticks together then flatten between your hands and lay out gently on an ungreased cookie sheet. You can put them close together, they don't expand much.
- Bake for 8-10 minutes in center of oven. My oven takes about 9 minutes. The bottoms will get lightly browned. Do a test batch. They get too dry very quickly if overcooked.
Nutrition Facts : Calories 113.3, Fat 6.9, SaturatedFat 0.6, Cholesterol 0.5, Sodium 86.3, Carbohydrate 11.1, Fiber 1.6, Sugar 0.2, Protein 2.4
COWBOY COOKIES (LOW FAT & SPLENDA)
I seen these cookies made on TV. She used splenda and a lower fat margarine also organic ingredients whenever possible. If using regular shortening, decrease the flour by 1/2 cup and use level teaspoon of baking powder& soda.
Provided by Barb G.
Categories Dessert
Time 40m
Yield 5 Dozen cookies, 60 serving(s)
Number Of Ingredients 13
Steps:
- Cream together Splenda and brown sugar with margine; add eggs and vanilla.
- Blend in flour, baking powder, baking soda and salt; mix well.
- Add rolled oats, chocolate chips, nuts and raisins; mix.
- Place cookie dough 1-teaspoon size on greased cookie sheet; bake 375 degrees 12 to 14 minutes.
Nutrition Facts : Calories 93.9, Fat 3.6, SaturatedFat 1, Cholesterol 6.2, Sodium 66.7, Carbohydrate 14.5, Fiber 1, Sugar 7.5, Protein 1.8
CHOCOLATE PEANUT BUTTER OATMEAL COOKIES SWEETENED WITH SPLENDA®
No white sugar? No problem. These chocolate-peanut butter oatmeal cookies are sweetened with brown sugar and no-calorie sweetener.
Provided by My Food and Family
Categories Dairy
Time 26m
Yield Makes about 2-1/2 dozen cookies or 30 servings, 1 cookie each.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Combine flour, oats, baking soda, baking powder and salt; set aside. Beat margarine, peanut butter, brown sugar and granulated sweetener in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing after each addition until well blended. Stir in chopped chocolate.
- Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets; flatten slightly.
- Bake 10 to 11 min. or until lightly browned. Cool on baking sheet 1 min.; remove to wire racks. Cool completely.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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