Oatmeal Cookies Made With Splenda Recipes

OATMEAL RAISIN COOKIES MADE WITH SPLENDA SUGAR BLEND FOR BAKING

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.

SPLENDA OATMEAL COOKIES

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.

CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F.
• In a bowl, combine flour, baking soda, and cinnamon.
• In a large bowl using an electric mixer, beat butter and Splenda Brown Sugar Blend on medium speed until fluffy.
• Add eggs and vanilla extract, 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, then remove to wire racks and cool completely.

CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F.
• In a bowl, combine flour, baking soda, and cinnamon.
• In a large bowl using an electric mixer, beat butter and Splenda Brown Sugar Blend on medium speed until fluffy.
• Add eggs and vanilla extract, 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, then remove to wire racks and cool completely.

SPLENDA BRN SUGAR OATMEAL COOKIES

Steps:

• 1. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
• 2. At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slighly less thick. (I personally never chill mine)
• 3. The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
• 4. I have recently made these and added crunchy peanut butter instead of the other nuts and we loved it =) Try just adding some peanut butter to a cookie or two when you bake them just to see if you will like them thats what I did then added to the whole batter.

OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES WITH SPLENDA

Steps:

• 1. Cream butter and peanut butter.
• 2. Slowly add sugar substitutes.
• 3. Mix in eggs and vanilla.
• 4. In a separate bowl, combine oats and baking soda. Stir into peanut butter mixture.
• 5. Add chocolate chips.
• 6. Drop by tablespoon on baking sheet.
• 7. Bake for 9-10 min at 350.
• 8. Cook on baking sheet for 5 minutes. Remove to cooling rack.

MOIST & CHEWY SPLENDA BLEND OATMEAL COOKIES

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F. Spray or grease a cookie sheet & set aside till needed. In a medium size bowl Add both flours, oat meal,salt, baking soda & cinnamon, stir together & set aside till needed. Add Raisins to large bowl or cup, cover with water, and heat in microwave for 5 minutes. Then allow to cool, drain water before adding to cookie batter.
• 2. In a large mixing bowl with paddle attachment, add the softened butter, pudding mix, apple sauce and firmly packed brown sugar, then beat till creamy, light & fluffy. Add eggs one at a time beating well after each addition & vanilla extract.
• 3. Gradually add the flour mixture a little at a time, till all is incorporated. Then remove paddle and add the nuts, raisins, coconut, and mix with a large spoon just till blended.
• 4. Drop by rounded tablespoon onto a greased cookie sheet, for a more rustic look. Or slightly shape tablespoon full of dough by hand before adding to pan, and Bake in preheated 350 degree oven for 10 minutes. Remove from oven and allow to sit on cookie sheet for 2 to 3 minutes then place on a cooling wire rack.
• 5. Notes: This was the first time I used the Mexican Vanilla, I like it, and it is just my opinion, but I do not think it is as strong as the Madagascar Bourbon Vanilla. It seems a bit more potent than the Mexican Variety. But it is still good in quality. I beleive the Sugar Free Apple sauce and Pudding mix aided in making these cookies so moist. I can't wait for my husband to get home and try them. I love the extra crunch added by the nuts. I really beleive you will REALLY LOVE THESE.I added the addition of coconut, applesauce,& Instant pudding mix as well as the coconut flour to add extra fiber & moisture to this recipe that the original did not have.

OATMEAL RAISIN COOKIES MADE WITH SPLENDA RECIPE - (4.3/5)

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.