Oatmeal Raisin Cookies Made With Splenda Sugar Blend for Baking

Total Time
Prep 20 mins
Cook 12 mins

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.

Ingredients Nutrition


  1. Preheat oven to 350°F; lightly grease cookie sheets.
  2. Stir together flour, soda, and cinnamon; set aside.
  3. 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.
  4. 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.
Most Helpful

I bake cookies every month for a visit to an Assisted Living Home. Several of the residents are diabetic, so I thought I would try this recipe so they would have their own special cookies. I hate to say it, but they were pretty much a disaster. I dropped them by the tablespoon and they did not spread out at all. They are so dry you can barely eat them. I added a little milk to the last of the batter and patted the dough down so that they spread a tiny bit. They just do not seem to have enough liquid in them for all the dry ingredients. Any suggestions? Disappointed in Georgia.

5 5

Great recipe. Since it called for granular splenda and not the blend, the first batch was a little dry. I modified it by adding 1 tablespoon of brown sugar. Love these!

I also used craisins. I soaked them in warm water for 1/2 hour first and then drained the water before adding them. This added just enough moisture to make them softer. I think it may also have removed some of the sugar coating on the craisins so that may help with calorie count.

5 5

I'm sure my diabetic fater-in-law will enjoy these cookies. I love the taste, too. Very easy to prepare & delicious!!!