Healthy Chewy Oatmeal, Raisin, Pecan Cookies
This is a healthy low-calorie version of my original recipe. This recipe uses lower calorie ingredients such as Splenda Sweetener, Splenda Brown Sugar, and wheat flower. These cookies are plump, chewy, and full of crunchy pecans and raisins. The honey really sets if off with a unique taste. Once you make these cookies with the honey in them, you will never want to make oatmeal cookies without honey ever again! And it can be easily altered to your liking by changing the add-ins from raisins & pecans, to just about anything you want (walnuts, dates, dried cranberries, etc).
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 27mins
SERVES: 36
YIELD: 36 Cookies
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2cups white flour
- 1⁄2cup wheat flour
- 1teaspoon baking powder
- 1teaspoon ground cinnamon
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 1
- 1⁄3cup Splenda granular
- 1⁄2cup Splenda brown sugar blend
- 1⁄3cup honey
- 2large eggs
- 1tablespoon vanilla extract
- 3cups old fashioned oats
- 1
Advertisement
DIRECTIONS
- Preheat oven to 350°F Line 2 baking sheets with parchment paper, or almunim foil (butter foil).
- OPTIONAL: Soak 1 cup of rasins overnight in water to make them nice and plump.
- In a small bowl, mix the flour, baking powder, cinnamon, baking soda, and salt with a fork.
- In a seperate large bowl, beat the butter and both sugars in with an electric mixer until fluffy. Then beat in honey, eggs, and vanilla.
- Gradually add the flour mixture to the large bowl while beating on low.
- Stir in oats, raisins, and pecans.
- Drop batter by large tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten mounds only slightly if you want a fat, chewy cookie; or flatten mounds more if you want a thinner cookie.
- Bake cookies until the tops start to turn golden brown, about 11-12 minutes.
- Cool for 3-5 minutes on cookie sheets, then move cookies to a cooling rack.
- Store cookies in an airtight container to keep them nice and moist.
Advertisement