Dieter’s Delights
Let’s splurge and indulge…without blowing our diet! Whether you are going low sugar or low fat (or both), here is a place to share sensible desserts and treats.
Crispy-Chewy Oatmeal Raisin Cookies
See recipe in reply 1
Let’s splurge and indulge…without blowing our diet! Whether you are going low sugar or low fat (or both), here is a place to share sensible desserts and treats.
Crispy-Chewy Oatmeal Raisin Cookies
See recipe in reply 1
Crispy-Chewy Oatmeal Raisin Cookies
Splenda
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup butter, softened
1 cup SPLENDA® Sugar Blend
1 tablespoon molasses
2 large eggs
1½ teaspoons vanilla extract
3 cups old-fashioned oatmeal, uncooked
1 cup raisins
Preheat oven to 350 degrees F.
Stir together flour, soda, and cinnamon. Set aside.
Beat butter and SPLENDA® Sugar Blend at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended. Stir in oats and raisins. Drop dough by rounded tablespoons onto lightly greased baking sheets.
Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.
Serving size: 1 cookie
Exchanges per Serving: 1 Starch, 1 Fat
Splenda
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup butter, softened
1 cup SPLENDA® Sugar Blend
1 tablespoon molasses
2 large eggs
1½ teaspoons vanilla extract
3 cups old-fashioned oatmeal, uncooked
1 cup raisins
Preheat oven to 350 degrees F.
Stir together flour, soda, and cinnamon. Set aside.
Beat butter and SPLENDA® Sugar Blend at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended. Stir in oats and raisins. Drop dough by rounded tablespoons onto lightly greased baking sheets.
Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.
Serving size: 1 cookie
Exchanges per Serving: 1 Starch, 1 Fat
about 1 month ago
I know you're in the process of posting! I await with bated breath! Oatmeal-Raisin cookies are my all-time favorite cookies!
about 1 month ago
I realized that I should have the nutritional facts listed:
Nutrition Facts
Servings Per Recipe: 36
Amount Per Serving
Calories:140
Calories from Fat:50
Total Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 25mg
Sodium: 90mg
Total Carbs: 18g
Dietary Fiber: 1g
Sugars: 9g
Protein: 2g
Nutrition Facts
Servings Per Recipe: 36
Amount Per Serving
Calories:140
Calories from Fat:50
Total Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 25mg
Sodium: 90mg
Total Carbs: 18g
Dietary Fiber: 1g
Sugars: 9g
Protein: 2g
about 1 month ago
yummm
about 1 month ago
Any substitutes for molasses? I do not use molasses
about 1 month ago
I would imagine one reason why molasses is included in the recipe is to give the batter some body to compensate for taking out the sugar.
Substitutions could include:
One Tbs of dark brown sugar
4 grams of carb
4 grams of sugar
One Tbs dark corn syrup
15 grams of carbs
15 grams of sugar
One Tbs pure maple syrup
15 grams of carbs
14 grams of sugar
I think the dark corn syrup would be the best choice of the three.
Compare to molasses:
One Tbs of molasses
15 grams of carbs
11 grams of sugar
Substitutions could include:
One Tbs of dark brown sugar
4 grams of carb
4 grams of sugar
One Tbs dark corn syrup
15 grams of carbs
15 grams of sugar
One Tbs pure maple syrup
15 grams of carbs
14 grams of sugar
I think the dark corn syrup would be the best choice of the three.
Compare to molasses:
One Tbs of molasses
15 grams of carbs
11 grams of sugar
about 1 month ago
