Keep these Splenda-sweetened oatmeal cookies on hand for a crunchy-yet-chewy treat.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup butter, softened
- 1 cup SPLENDA® Sugar Blend
- 2 large eggs
- 1 tablespoon molasses
- 1 ½ teaspoons vanilla extract
- 3 cups old-fashioned oatmeal, uncooked
- 1 cup raisins
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together flour, soda, and cinnamon. Set aside.
- Beat butter 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 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts
| Calories | 136 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 76 mg |
| Sugars | 9 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I liked the taste, but many cookies just fell apart. I used half Stevia and half sugar. I don’t know if that caused the problem.
The cookies were good, but not great, perhaps due to changes I made. I used half almond flour and half low carb baking mix in place of the flour and erythritol instead of Splenda. I used 2 1/2 cups Quick Oats instead of 3 cups regular oats. Everything else I kept the same. I thought they were a little dry and not quite sweet enough for me. Next time I’ll add half a mashed banana or a tablespoon of honey, maybe cut the oats back a little more. My husband likes them the way they are, but he doesn’t have as big a sweet tooth as I do.
Awesome recipe! Used 1 cup of Splenda Brown Sugar blend, omitted the raisins because of the hidden sugar, and added 1 cup of sugar free semi sweet chocolate chips. I didn’t have any molasses so I used maple syrup instead and increased the cinnamon by 1/2 teaspoon. I chilled the dough before baking then scooped out using 2 tablespoons, rolled the dough into a ball and flattened them out a little. Cookies spread out until almost double in diameter and came out crispy around the edges while still chewy in the center. They taste just like their sugar filled counterparts! I really couldn’t tell the difference. Will definitely make again!
Vary good cookies I substituted the raisins with Dried Cranberry’s They were so good!
Super good!
great cookies!!!! love it
The cookies were too dry and tasteless. Very disappointed
I will totally make these ,again! This weekend!!
Best recipe yet!!
Superb! Great spice crispy & chewy…..didn’t last long in my home! B
Superb! Great spice crispy & chewy…..didn’t last long in my home! B
I did not have molasses and used sugar instead of substitute. I spread on a baking sheet and baked 18 minutes. Perfect!
these where not the best. But will do until I figure out how to make them better. Oatmeal seem too soft over done.did not like the texture of the cookie.
I just finished baking these and they are perfect! I made adjustments and used whole wheat graham flour, added just a little bit more butter, imitation honey and 3/4 C splenda sugar blend and 1/4 C splenda brown sugar. I also cut the oats by 1/2 C. They are moist, delicious and I will be making these again soon!
Yummie but I consider them Oatmeal Scones 😉 They definatly are crunchy on the outside but they are super yummy and Instead of cookie shaped small balls would be even better!!!
I think this recipe is a bit too sweet. I would recommend use only 3/4 cup of sugar. The other thing is that the cookie is not chewy rather the texture came out like cake. But the taste is good.
Cookies had a very good flavor, but didn’t spread out or raise? Not sure why. They just stayed in the basic dough ball shape. DH ate them anyway and loved them. I tried the recipe again, only I used 1 c. regular splenda (not the blend) and 1/2c of sugar free syrup. I also added 1/2 c. whole wheat flour, doubled the molasses and used 3 large eggs. This time they were AMAZING!!! The dough balls turned into perfect cookes, crispy outside, chewy inside. With the modifications, I’ll make these again. I’m going to try using agave nectar or brown rice syrup the next time.
Very good recipe
This Recipe is very delicious….
the best & easiest to bake at home
The best oatmeal cookies I have ever baked.