Diabetic Oatmeal-Raisin Cookies

This is my absolute favorite homemade cookie in the whole world! When I make a batch, I have to hide them, give part of them away, and basically lock them in the cabinet. They just don't last. I got so tired of not being able to eat the regular ones from the Elves in the magic tree, so I adapted a really good recipe. I hope you like them as much as I do.

• Ready In: 30 mins
• Yields: 24-36 cookies

Ingredients

• 1  cup self-rising flour
• 1⁄2 cup butter
• 2  tablespoons  white Splenda granular
• 2  tablespoons milk
• 1 1⁄2 cups quick oats
• 1  egg
• 1⁄4 teaspoon cinnamon
• 1⁄3 cup  Splenda brown sugar blend
• 1⁄2 teaspoon vanilla
• 1⁄2 cup dark raisin

Directions

1. Preheat the oven to 325 degrees.
2. Mix the flour with the cinnamon.
3. Cream the butter and both the sugars until fluffy. Add the egg, milk, and vanilla. Gradually add the flour mixture.
4. Stir in oats and raisins.
5. Drop by teaspoonfuls if small cookies are desired, tablespoons if larger cookies are desired onto parchment paper (this stuff is reusable - one sheet will do the whole batch).
6. Bake until golden brown, 10-12 minutes. Cool on wire racks.