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    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! :)

    Recipe #362845


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