Oatmeal Cookies w/ Splenda

By pattie_d

Ingredients

• 1 1/2 sticks unsalted butter (Healthy Alternative: no cholesterol margarine)
• 2 teaspoons cinnamon
• 3/4 cup Splenda Brown Sugar Blend (equivalent to 1 1/2 cups brown sugar)
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon vanilla
• 1 large egg (Healthy Alternative: egg substitute equivalent to 1 egg)
• 1 1/3 cups old fashioned rolled oats
• 1 1/4 cups white whole wheat flour (I use King Arthur's)
• 2 cups dried fruit of your choice (apricots, cranberries, figs, dates, raisins ... be creative!)
• Note: You can combine a variety of fruit or just use 2 cups of one kind, depending on your mood. I tried 4 different fruit using 1/2 cups of each - cranberries, apricots, dates and golden raisins. It was a fabulous combination!
• 1 cup of chopped pecans or walnuts (you can use almonds if you like)

Details

Servings 30
Cooking time 12mins
Adapted from squidoo.com

Preparation

Step 1

1. Preheat oven to 350 degrees.

2. Cream together margarine or butter, Splenda, baking powder, baking soda, salt, and vanilla.

3. Beat in the egg or egg substitute.

4. Add in the oats, fruits, flour, nuts and combine thoroughly.

5. Drop the cookie dough by heaping spoonfuls on to a nonstick baking sheet. If you have a silicone baking mat, even better!

6. Bake the cookies for approximately 12-13 minutes, or until cookies are beginning to brown around the edges, but are still soft in center. Do not overbake as the cookies will be tough and dry.

7. Remove from oven when done, and cook on a rack.