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.
- 1 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup butter, softened
- 1 cup Splenda granular
- 1 tablespoon molasses
- 2 large eggs
- 1 1⁄2 teaspoons vanilla extract
- 3 cups old fashioned oats, uncooked
- 1 cup raisins or 1 cup craisins or 1 cup chocolate chips
Directions See How It's Made
- 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.