"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Diabetic Oatmeal-Raisin Cookies Recipe

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This recipe for Diabetic Oatmeal-Raisin Cookies, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Baker
Added: Wednesday, October 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup self-rising flour
1/2 cup butter
2 tablespoons white Splenda granular
2 tablespoons milk
1 1/2 cups quick oats
1 egg
1/4 teaspoon cinnamon
1/3 cup splenda brown sugar substitute
1/2 teaspoon vanilla
1/2 cup dark raisin

Directions:
Directions:
Preheat the oven to 325 degrees. Mix the flour with the cinnamon. Cream the butter and both the sugars until fluffy. Add the egg, milk, and vanilla. Gradually add the flour mixture. Stir in oats and raisins. Drop by teaspoonfuls if small cookies are desired, tablespoons if larger cookies are desired onto parchment paper (this stuff is reusable - one sheet will do the whole batch).
Bake until golden brown, 10-12 minutes. Cool on wire racks.

Number Of Servings:
Number Of Servings:
24-30
Preparation Time:
Preparation Time:
30 min/ 15 min prep
Personal Notes:
Personal Notes:
I have only made these once. They are so yummy that you would never guess that they are not regular oat meal raisin cookies!

 

 

 

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