These cookies are "healthier" because they were made using Splenda Sugar Blend and Brown Sugar Blend products.
I made these as a diabetic friendly dessert for my Nana and Grandad. My girls and I tasted a few, just to make sure they were good, and they were so good! I made another batch for us the following weekend. They were chewy, moist and delicious! These were adapted from a Squidoo recipe I found when googling.
Ingredients:
Ingredients:
1 1/2 cups all purpose flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 cup Butter flavored Crisco shortening (1 stick)
1/4 cup Splenda Sugar Blend for Baking
3/4 cup Splenda Brown Sugar Blend for Baking
2 eggs
2 tsp vanilla
2 tsp honey
3 cups Quaker old fashioned oats (not quick cooking)
Preheat oven to 325 degrees.
In a medium bowl, stir together the flour, baking soda, and cinnamon. Set aside.
In a large stand mixer, beat together the shortening, Splenda sugar and Splenda brown sugar until creamy. Add the eggs, vanilla, and honey, beating until completely blended. Slowly add in the flour mixture and beat on low speed until well blended. Stir in oatmeal.
Spoon by very large rounded tablespoons onto non-stick baking sheets. (I ended up with 20 cookies). Bake for 13-15 minutes, or until lightly browned around the edges and just slightly set in the middle. Remove from oven and let sit on the hot baking sheets for 5 more minutes. Remove to a wire rack to cool completely. Store in an airtight container. Enjoy!
In a medium bowl, stir together the flour, baking soda, and cinnamon. Set aside.
In a large stand mixer, beat together the shortening, Splenda sugar and Splenda brown sugar until creamy. Add the eggs, vanilla, and honey, beating until completely blended. Slowly add in the flour mixture and beat on low speed until well blended. Stir in oatmeal.
Spoon by very large rounded tablespoons onto non-stick baking sheets. (I ended up with 20 cookies). Bake for 13-15 minutes, or until lightly browned around the edges and just slightly set in the middle. Remove from oven and let sit on the hot baking sheets for 5 more minutes. Remove to a wire rack to cool completely. Store in an airtight container. Enjoy!
These look so good - and it's so nice when a treat is better for you than you expect it to be!
ReplyDeleteI wanted to apologise that I haven't had time to do a post yet to thank you for the lovely blog award you gave me. I will do it as soon as I can - I'm getting ready for a trip with my husband at the moment, and also getting my son ready to go on a college trip somewhere else, so it's pretty chaotic round here. But I am so grateful for the award and I will definitely get to it soon.
Have a wonderful week!
Healthier means you can eat a lot more right? They look tasty.
ReplyDeleteI've never used Splenda or any other sugar substitute. Do you taste it, or taste a difference? They look good :)
ReplyDeletemickey
Mickey, there isn't a wierd after taste with these cookies. I did changed the original recipe and used mostly brown sugar, so the maple and cinnamon help them to taste like the real thing! I tried making chocolate chip cookies, and they did have an after taste. But these are great! I'm trying to find ways so I can eat more cookies. I love cookies!
ReplyDeleteThese look so wonderful and soft and warm, Rhondi! Beautiful cookies and a great recipe. I love that they're diabetic friendly, too. My mother in law is diabetic and I'm sure she'd love these. Thanks for sharing!
ReplyDeleteHi Rhondi! Your newest follower. Thanks for stopping by. Love your blog and the kids are adorable!
ReplyDeleteThese cookies looks so good. At least we can 'ravish' these guilt-free! Love that these are diabetic friendly, would be great for someone I know. Thanks for sharing!
ReplyDeleteI am sooo anxious to try this cookie ! ! As my husband is diabetic and he JUST LOVES Oatmeal Raisin Cookies.
ReplyDeleteSo thank you ! Thank you ! Thank you so very very much ! ! !
Nebraskagirl