Sugar-Free Crispy Oatmeal Cookies
photo by Brooke the Cook in
- Ready In:
- 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)
- 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.
- 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.
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Pretty good reduced sugar oatmeal cookie - Splenda brown sugar has brown sugar mixed in, so not actually 'sugar-free.' I followed ingredients as stated not making any substitutions and formed the soft dough into logs. However, I had no idea how long I was supposed to wait until the dough was going to be 'almost frozen;' I waited about an hour, but probably should have waited a bit longer. No time was indicated for approximate baking time, so I started checking at 10 minutes and found that my cookies were golden on the bottoms at 17 minutes - these cookies don't spread. They do have a nice texture for a lightened cookies; however, the taste of the butter flavor crisco is very overpowering, which I didn't care for at all. Even though there is quite a bit of sugar substitute in these they do not taste sweet; in fact I would even say they are 'bland.' Maybe cinnamon or cloves would give them a boost without compromising sugar content. These just weren't quite right to me. Made for PAC Spring 2008.
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I am the wife of a wonderful pastor in Arkansas , I love to cook and try new recipes. Of course I love all the tried and tested ones also, but I am always open to new ideas. God Bless and have a nice day.