Prep 15 mins
Cook 15 mins
This is my absolute favorite homemade cookie in the whole world! When I make a batch, I have to hide them, give part of them away, and basically lock them in the cabinet. They just don't last. I got so tired of not being able to eat the regular ones from the Elves in the magic tree, so I adapted a really good recipe. I hope you like them as much as I do.
- 1 cup self-rising flour
- 1⁄2 cup butter
- 2 tablespoons white Splenda granular
- 2 tablespoons milk
- 1 1⁄2 cups quick oats
- 1 egg
- 1⁄4 teaspoon cinnamon
- 1⁄3 cup Splenda brown sugar blend
- 1⁄2 teaspoon vanilla
- 1⁄2 cup dark raisin
- 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.
Very tasty when tweaked a little bit. I doubled the cinnamon and didn't add the white sugar but added an extra T of brown sugar mix. Thanks so much!
Hi REdneck Epicurian: My DH is also a diabetic, so i am always on the lookout for diabetic friendly desserts. I have made these cookies several times. I have modified them for our preferences and to make them a little healthier. I am not a fan of splenda, so I don't use it. I use a product called WheyLow. This is a sugar alternative developed by a biochemist whose wife is diabetic. The difference between the two is that WheyLow is a milk based sugar that is not chemically derived. It performs exactly like sugar (i have even made hard candy with it:-) ) baked goods brown beautifully, for example. It has about 75% fewer carbs and Calories than regular sugar and 75% lower glycemic index. Can find WheyLow with that spelling on internet. Available in a wide variety of sugars just as regular sugar is, even maple! Secondly, I use Smart Balance in- stead of butter. Lots of Omega3s and virtually the same flavor as butter. works in almost everything the same as butter (no so good for shortbread). These are 2 ways to make these even healthier than they already are. Thanks for the recipe Judy in WA
These are great cookies! When cooking, because my oven cooks hotter then normal, I baked mine a little bit less then the suggested time. Also I added baking soda since I didn't have self-rising flour.