Stevia Oatmeal Raisin Cookies Food

STEVIA OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
• Beat the butter (room temperature butter) and Stevia until mixed. Add the egg, applesauce, cinnamon and vanilla and beat until smooth.
• In a separate bowl, mix the oats, raisins, flax seeds and flour with baking powder and baking soda and pinch of salt.
• Add and mix the oat mixture into the egg mixture.
• Using a standard tablespoon measuring spoon or a small ice cream scoop or oiled hands, pick up golf ball sizes of the dough and place them on the cookie sheet about 1/2 inches apart ( these cookies don't spread too much).
• Bake the cookies ( middle rack) for 12-14 minutes depending on the size of your cookies. Bake an extra 2 minutes if you like a crunchier cookie.
• Cool on the baking sheet for 2 minutes before removing.

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.

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.