Sugar Free Oatmeal Cookies
©Helen Sherburne 2009
Makes 2 Dozen Cookies
Preheat Oven to 375º
3/4 cup Unsalted Butter
2 tbsp each:
Brown Sugar Twin
(Can use all Splenda or combination of any other sweeteners to equal 6 tbsp) (about 1/3 cup total)
HINT: Combining two or more sweeteners (in any recipe) gives a more-sugar-like flavor!
1 tsp Water
1 tsp Vanilla Extract
1 Small Box Raisins (single serving size)
3/4 cup Oat Flour
1 1/4 cups Rolled Oats
1/2 tsp Cinnamon
Dash Ground Cloves
1/2 tsp Baking Soda
Measure dry ingredients together into a paper plate or bowl. Stir Raisins into dry ingredients.
Beat together Butter, Sweeteners, Egg, Water & Vanilla Extract. Slowly add dry ingredients just until mixed.
Drop by rounded tsp onto un-greased baking sheet. Bake 12 to 14 minutes or until golden.
Remove and let sit on baking sheet for two minutes, then remove to cooling rack. Cool completely before storing. Waxed paper or parchment between layers of cookies when storing will help keep them from sticking together.