Today I present the third and final sugar-free cookie that we gave my dad for his birthday. We baked all three recipes in one afternoon, one after the next - and the whole project didn't take that long. These were the last to go into the oven and I think I can say, these were the easiest. The rugelach were the hardest and the peanut butter, while also very easy are slightly more time consuming because each cookie needs to be flattened out on it's own or else you will wind up with peanut butter balls, not an altogether tragedy, just now what we were going for this time.
For the cookies, you will need:
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 cup Smart Beat margarine 3/4 cup Splenda Sugar Blend for Baking
1/4 cup Splenda Brown Sugar Blend
2 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups uncooked old-fashioned oatmeal
1 cup chocolate chips
Here's the how to: Preheat your oven to 350 degrees and lightly spray two cookies sheets with cooking spray. In the bowl of a standing mixer, mix the margarine, both Splendas, the eggs and vanilla until totally mixed. Slowly add the flour and baking soda and mix well. Add in the chocolate chips and oatmeal and combine by hand, until blended.
Use heaping tablespoons, drop the batter onto the cookie sheets. Bake for 12 minutes or until lightly brown. Remove from the oven and allow to cool before storing in an airtight container. This recipe made 2 dozen pretty big cookies but these can always be made smaller to yield extra cookies.
Are they good? I don't know. I try not to eat things with sugar substitutes, but my Dad loves them!
For the cookies, you will need:
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 cup Smart Beat margarine 3/4 cup Splenda Sugar Blend for Baking
1/4 cup Splenda Brown Sugar Blend
2 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups uncooked old-fashioned oatmeal
1 cup chocolate chips
Here's the how to: Preheat your oven to 350 degrees and lightly spray two cookies sheets with cooking spray. In the bowl of a standing mixer, mix the margarine, both Splendas, the eggs and vanilla until totally mixed. Slowly add the flour and baking soda and mix well. Add in the chocolate chips and oatmeal and combine by hand, until blended.
Use heaping tablespoons, drop the batter onto the cookie sheets. Bake for 12 minutes or until lightly brown. Remove from the oven and allow to cool before storing in an airtight container. This recipe made 2 dozen pretty big cookies but these can always be made smaller to yield extra cookies.
Are they good? I don't know. I try not to eat things with sugar substitutes, but my Dad loves them!
