Altered Oatmeal Raisin Cookies

attempt at a lower calorie version of #35813. they come out cake-y and not as moist with the addition of the oat flour, but the nutritionals are slightly improved and the flavor doesn't suffer all that much from the splenda.

• Ready In: 28 mins
• Serves: 36
• Yields: 36 cookies

Ingredients

• 1  cup all-purpose flour
• 1  cup  oat flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  cup unsalted butter, softened
• 1⁄2 cup  Splenda brown sugar blend
• 1  cup Splenda sugar substitute
• 2  large eggs
• 2  teaspoons vanilla
• 3  cups oats
• 2  cups golden raisins

Directions

1. Preheat oven to 350°.
2. Soak the raisins in a bowl with hot water and a few splashes of vanilla while you prepare the other ingredients.
3. Mix together the flours, baking powder, baking soda and salt. Set aside.
4. Cream the butter and sugars. Add the eggs and vanilla.
5. Fold the dry mixture into the wet mixture, avoiding overmixing until there are no dry spots.
6. Fold in the oats and then the raisins, which have been drained and rinsed.
7. Bake on a cookie sheet sprayed with nonstick spray for about 13 minutes, or until the edges start to brown.