Saturday, March 15, 2008

Oatmeal Raisin Cookies

These started life as Dad's Cookies (from the Mennonite Treasury), but I think, from here on in, they'll be known as "Mom's Cookies". Not sugar free, but sugar reduced. I've cut the recipe in half, as Splenda baking tends to dry out quicker than its sugar laden counterparts, so a smaller batch will be eaten quicker when the cookies are freshest. I promise to do the math on these ones, as I'm also curious about how the nutritional analysis will shape up. So, keep checking back. Until then, go with one at a time, and keep an eye on your sugar levels if you're in doubt.

1/2 cup hard margarine, softened
1/2 cup brown sugar, lightly packed
1/4 cup Splenda, artificial sweetener
1 egg
1/2 teaspoon vanilla
1/2 cup unsweetened coconut
1 cup Roger's Porridge Oats (a combination of large flake oatmeal, oat & wheat bran and flax; follow the link for more info. Scroll down past Large Flake Oats)
3/4 cup all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
1/4 cup raisins

Cream margarine, brown sugar and Splenda together until light. Add egg and vanilla. Mix well.

Add the coconut, oats, flour, baking soda, baking powder, and cinnamon. Mix well. Stir in raisins.

Divide into 24 balls, and place on lightly greased baking sheet. Flatten each ball with a fork. Bake at 350*F, for 8 - 10 minutes, until nicely browned. Let cool on baking sheets for a few minutes before transferring to cooling racks. Store in an airtight container.

Yield: 2 dozen cookies

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