Oatmeal Raisin Cookies Made With Splenda Sugar Blend for Baking

READY IN: 32mins
Recipe by Barb G.

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.

Top Review by ssherrell

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.

Ingredients Nutrition

Directions

  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.

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