Sugar-Free Crispy Oatmeal Cookies

I modified this recipe and have come up with a cookie recipe that I have made once a week now for 6 months. If the cookie jar gets empty, it is a tragedy around our home. This is a very crispy cookie and reminds me of the granola bar. It's really great, give it a try. Don't deviate from the ingredients, however you may add raisins if desired.

• Ready In: 20 mins
• Serves: 30

Ingredients

• 1  cup  Butter Flavor Crisco
• 1  cup Splenda sugar substitute
• 1⁄2 cup  Splenda brown sugar blend
• 1  teaspoon vanilla
• 1  teaspoon salt
• 2  eggs
• 1 1⁄2 cups all-purpose flour
• 3  cups rolled oats (not instant)
• 1  teaspoon baking soda
• 1⁄2-1  cup  chopped pecans (I use a cup)

Directions

1. Thoroughly cream shortening and sugars: add eggs, vanilla and beat well. (until fluffy). Add flour, salt and soda to creamed mixture: add nuts and oats and mix well. Form dough in log rolls, 1 to 1 1/2 inches in diameter. Wrap logs in waxed paper, aluminum foil, or clear wrap, put in freezer until almost frozen.
2. With knife slice cookies about 1/4 inch thick. Bake on un-greased cookie sheet at 300°F until golden brown. (The slow baking makes a crispy cookie). Enjoy.