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


  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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