Keep these oatmeal cookies made with Splenda on hand for a crispy-yet-chewy treat.
Ingredients
- ½ cups all-purpose flour: 1 piece
- baking soda: 1 tsp
- ground cinnamon: 1 tsp
- butter: 1 cup (softened)
- SPLENDA® Sugar Blend: 1 cup
- eggs: 2 piece
- molasses: 1 Tbsp
- ½ teaspoons vanilla extract: 1 piece
- old-fashioned oatmeal, uncooked: 3 cups
- raisins: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Stir together flour, soda, and cinnamon. Set aside.
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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.
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Stir in oats and raisins.
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Drop dough by rounded tablespoons onto lightly greased baking sheets.
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Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.
