Sugar Freeish Cholesterol Lowering Oatmeal Cookies ( Splenda )

Total Time
30mins
Prep 20 mins
Cook 10 mins

This is my modification of a fairly standard "farm-style" oatmeal cookie recipe. They remind me of something mom used to make called Scottish shortbread. Since hubby is type 2 diabetic plus high cholesterol, I'm always experimenting. I've discovered that almost any recipe works with canola oil instead of the butter/lard/shortening called for. Also Splenda works for flavor, but does cause a texture change. If the recipe calls for brown sugar, use Splenda and add 1 TBSP dark molasses for the flavor. The texture isn't your normal oatmeal cookie, but they definately satisfy the craving for cookies. Approximately 4 cookies equals one serving of oatmeal. So if they are sick and tired of oatmeal for breakfast everyday like the TV commercials say, just give them 4 cookies and send them on their way! :)

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Mix together the oil, milk, vanilla, molasses, baking soda, and salt.
  3. Add the flour. You can use regular flour if you don't have whole wheat.
  4. Add the Splenda. It will look really weird, not like regular cookie dough. Make sure it's mixed really well before going to the next step. (Walmart now carries a generic Altern, which works just like Splenda and saves a couple bucks.).
  5. Mix in the rolled oats. This will be a challenge, it will look weird and you have to use your hands to get it to all mix in and stick together. Make sure you mix and squish enough that all the oats are moistened. Might need to add a smidgen more milk to stick things together. I use regular oats, not the quick oats. They have a lower glycemic index as it takes the body longer to break them down. Also, the cookies are chewier so you have to eat them more slowly. Can use quick oats if you wish.
  6. Add a few chopped nuts or raisins here if you want. I recommend trying a plain batch first though.
  7. Take walnut sized amounts, squish some more to make sure it all sticks together then flatten between your hands and lay out gently on an ungreased cookie sheet. You can put them close together, they don't expand much.
  8. Bake for 8-10 minutes in center of oven. My oven takes about 9 minutes. The bottoms will get lightly browned. Do a test batch. They get too dry very quickly if overcooked.