OATMEAL RAISIN COOKIES MADE WITH SPLENDA SUGAR BLEND FOR BAKING
Keep these crisp-yet-chewy cookies on hand for an after school snack, really a good snack for young & old. The recipe comes from Splenda.com.
Provided by Barb G.
Categories Drop Cookies
Time 32m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F; lightly grease cookie sheets.
- Stir together flour, soda, and cinnamon; set aside.
- Beat butter and Splenda-Blend-sugar 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 by rounded tablespoons onto prepared cookie sheets; bake 10 to 12 minutes or until lightly browned. Cool slightly on cookie sheets, remove to wire racks to cool completely--enjoy.
THE BEST OATMEAL RAISIN COOKIES
Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.
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).
Provided by AZFoodie
Categories Drop Cookies
Time 27m
Yield 36 Cookies, 36 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 153.5, Fat 8.1, SaturatedFat 3.6, Cholesterol 23.9, Sodium 66, Carbohydrate 18.7, Fiber 1.5, Sugar 6.5, Protein 2.5
SPLENDA'S CRISPY-CHEWY OATMEAL RAISIN COOKIES
I received an email this morning with this recipe featured. It is from www.splendidlife.com website.
Provided by senseicheryl
Categories Drop Cookies
Time 20m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- 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.
SPLENDA OATMEAL COOKIES
Make and share this Splenda Oatmeal Cookies recipe from Food.com.
Provided by Shy617
Categories Drop Cookies
Time 15m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350.
- Cream butter and both sugars.
- Add eggs one at a time.
- Add vanilla.
- Combine dry ingredients
- Add to butter mixture.
- Stir in oats.
- Drop by tablespoon full onto ungreased cookie sheet.
- Bake 10-12 minutes.
OATMEAL RAISIN COOKIES MADE WITH SPLENDA RECIPE - (4.3/5)
Provided by lcj51
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Stir together flour, soda, and cinnamon. Set aside. Beat butter, sugar, and splenda 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 10-12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks. Cool completely.
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