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
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.
CRISPY-CHEWY OATMEAL RAISIN COOKIES
Keep these crisp-yet-chewy cookies on hand for an after-school treat.
Provided by SPLENDA® Sweeteners
Categories Trusted Brands: Recipes and Tips SPLENDA®
Time 25m
Yield 36
Number Of Ingredients 10
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.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 18 g, Cholesterol 23.9 mg, Fat 5.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 76.4 mg, Sugar 8.5 g
SPLENDA'S CRISPY-CHEWY OATMEAL RAISIN COOKIES
I received an email this morning with this recipe featured. It is from www.splendidlife.com website.
Provided by senseicheryl
Categories Drop Cookies
Time 20m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 10
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.
OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES WITH SPLENDA
Make and share this Oatmeal Peanut Butter Chocolate Chip Cookies With Splenda recipe from Food.com.
Provided by bingling
Categories Dessert
Time 25m
Yield 84 cookies, 84 serving(s)
Number Of Ingredients 9
Steps:
- 1. Cream butter and peanut butter.
- 2. Slowly add sugar substitutes.
- 3. Mix in eggs and vanilla.
- 4. In a separate bowl, combine oats and baking soda. Stir into peanut butter mixture.
- 5. Add chocolate chips.
- 6. Drop by tablespoon on baking sheet.
- 7. Bake for 9-10 min at 350.
- 8. Cook on baking sheet for 5 minutes. Remove to cooling rack.
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.
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