"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Cookies - Oatmeal Raisin with Splenda Recipe

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This recipe for Cookies - Oatmeal Raisin with Splenda, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Winfrey Bates
Added: Saturday, September 8, 2007


1 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup butter, softened
1 cup Splenda Sugar Blend for Baking
1 tablespoon molasses
2 large eggs
1 teaspoons vanilla extract
3 cups old-fashioned oats, uncooked
1 cup raisins
-1 cup pecan pieces, optional

Preheat oven to 350. 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, raisins and nuts. Drop by rounded tablespoons onto lightly greased baking sheets. Bake 10 - 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.
Yield: 3 dozen




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