Yummy Oatmeal Cookies!

I love oatmeal cooies. This recipe freezes well also. Nice and soft with a nice cinnamon flavor. Great with a cup of milk.

• Ready In: 1 hr 18 mins
• Serves: 24
• Yields: 2 Dozen

Ingredients

• 3⁄4 cup Splenda sugar substitute
• 3⁄4 cup  Splenda brown sugar blend
• 1  cup margarine, softened
• 2  teaspoons vanilla
• 2  eggs
• 1 2⁄3 cups flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  teaspoon pumpkin pie spice
• 1  teaspoon cinnamon
• 2  cups rolled oats
• 1  cup  ocean spray craisins (optional)
• 1  cup walnuts (optional)

Directions

1. Heat oven to 325 degrees.
2. In a large bowl combine sugars, brown sugar, and margrin, beat until light and fluffy.
3. Add vanilla and eggs, blend well.
4. Add flour, baking soda, salt, cinnamon and pumpkin pie spice, mix well.
5. Stir in oats, craisins, and walnuts.
6. Drop by the teaspoon full onto an ungreased cookie sheet.
7. Bake at 325 degrees for 18 to 22 minutes or until golden brown.
8. Cool 2 minutes and remove from cookie sheet.
9. * Ocean Spray Craisins can be subsituted for rasins or other dried fruit. Walnuts can be subsituted as well, or left out.
10. *Pumpkin pie spice may be subsituted for apple pie spice or ginger or cinnamon.