MOIST & CHEWY SPLENDA BLEND OATMEAL COOKIES
My Sister N Law Sandra shared a recipe with me for Oatmeal Cookies on a recent visit to Arkansas. I wanted to make the recipe Diabetic Friendly and this is what I came up with. My housekeeper highly approved of this recipe, and called it moist & Chewy right from her first bite, hence the name. I wanted them to taste good, and not...
Provided by Rose Mary Mogan
Categories Cookies
Time 35m
Number Of Ingredients 15
Steps:
- 1. PREHEAT OVEN TO 350 DEGREES F. Spray or grease a cookie sheet & set aside till needed. In a medium size bowl Add both flours, oat meal,salt, baking soda & cinnamon, stir together & set aside till needed. Add Raisins to large bowl or cup, cover with water, and heat in microwave for 5 minutes. Then allow to cool, drain water before adding to cookie batter.
- 2. In a large mixing bowl with paddle attachment, add the softened butter, pudding mix, apple sauce and firmly packed brown sugar, then beat till creamy, light & fluffy. Add eggs one at a time beating well after each addition & vanilla extract.
- 3. Gradually add the flour mixture a little at a time, till all is incorporated. Then remove paddle and add the nuts, raisins, coconut, and mix with a large spoon just till blended.
- 4. Drop by rounded tablespoon onto a greased cookie sheet, for a more rustic look. Or slightly shape tablespoon full of dough by hand before adding to pan, and Bake in preheated 350 degree oven for 10 minutes. Remove from oven and allow to sit on cookie sheet for 2 to 3 minutes then place on a cooling wire rack.
- 5. Notes: This was the first time I used the Mexican Vanilla, I like it, and it is just my opinion, but I do not think it is as strong as the Madagascar Bourbon Vanilla. It seems a bit more potent than the Mexican Variety. But it is still good in quality. I beleive the Sugar Free Apple sauce and Pudding mix aided in making these cookies so moist. I can't wait for my husband to get home and try them. I love the extra crunch added by the nuts. I really beleive you will REALLY LOVE THESE.I added the addition of coconut, applesauce,& Instant pudding mix as well as the coconut flour to add extra fiber & moisture to this recipe that the original did not have.
NO BAKE COOKIES - SUGAR FREE
Make and share this No Bake Cookies - Sugar Free recipe from Food.com.
Provided by internetnut
Categories Drop Cookies
Time 16m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Bring this to a boil for 1 1/2 minutes butter, splenda, salt, cocoa, milk.
- In large bowl mix oatmeal, peanut butter, vanilla.
- Add boiled mixture, a little at a time until you have the consistency of a drop cookie. Put wax paper on a cookie sheet, use tablespoon to form balls, drop onto wax paper. Put cookies into freezer on the tray.
- After a few hours put them into zip lock baggies. Keep the cookies in the freezer and eat them. You can eat them frozen, or let them defrost a bit.
Nutrition Facts : Calories 263.3, Fat 18, SaturatedFat 7.9, Cholesterol 26.1, Sodium 177.2, Carbohydrate 20.9, Fiber 4, Sugar 1.5, Protein 7.3
WEIGHT WATCHERS NO-BAKE CHOCOLATE OATMEAL COOKIES
These cookies are your old classic boiled chocolate oatmeal cookie, but made lighter for those of us watching our weight!
Provided by Melanie2590
Categories Drop Cookies
Time 13m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 7
Steps:
- Bring margarine, milk, Splenda, and cocoa to a boil in medium saucepan. Boil for 1 minute.
- Remove from heat. Stir in peanut butter and vanilla until combined.
- Stir in oats.
- Drop by spoonfuls on wax paper or parchment paper.
- Allow to cool completely before eating.
Nutrition Facts : Calories 47.7, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.1, Sodium 2.9, Carbohydrate 9.5, Fiber 0.9, Sugar 3.2, Protein 1.3
NO BAKE SUGAR FREE CHOCOLATE COOKIES
Steps:
- Start by prepping a cookie sheet with parchment or wax paper . Set this aside while you work.
- In a saucepan on medium heat, combine together sugar alternative, milk, butter, unsweetened cocoa powder, and sugar free chocolate chips. Bring this to a boil stirring as it heats. Be sure to scrape the sides of the pan to reduce sticking. Once the ingredients begin to bubble, wait one minute and then remove the pan from the heat.
- Stir in the remaining ingredients, one at a time. Then use a teaspoon to scoop the batter and drop it onto the prepped cookie sheet from the first step. This should harden at room temperature within 45 minutes. Store the cookies in your refrigerator or freeze to take with you later on.
Nutrition Facts : Calories 65 kcal, Carbohydrate 4 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 18 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
NO BAKE OATMEAL COOKIES
These are really good!
Provided by LINDA BAILEY
Categories Fruit Desserts
Time 15m
Number Of Ingredients 9
Steps:
- 1. In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla, raisins and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.
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
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