Very good recipe - I substituted 1/2c applesauce and 1/2c yogurt for the oil and the recipe was still superb. Very chewey and satisfying low-fat delight.
Good cookie, can't tell it's sugar free as with most Splenda recipes. I didn't realize I was out of molasses until I was halfway through the recipe, so in a pinch I used about 1/2 tablespoon maple syrup, and they came out just fine. My first sheet of cookies were a little crumbly, so with the rest I rolled them into balls and flattened them before baking.
great cookie. newly diagnosed diabetic and love them. I did 3/4 splenda blend white and 1/4 of new splenda brown sugar extra cinnamon plus nutmeg and cloves!!!! pattymoontan
I always make cookies in 1/2 recipes. because my husband (a diabetic) and I happen to like fresh cookies. So I make enough for just a few days. I found the oats proportions to be fine I used "Silver Palate" Oats which are high quality (afterall these are adult cookies). My hubby also has high cholesterol so I use a stick of regular "I Can't Believe It's Not Butter" instead. (In any recipe I just omit any additional salt because ICBINB unfortunately is pre-salted) I don't bother with the hand blender I just use a wooden spoon and a big bowl and break up the butter as I add more "wet" ingredients to the bowl. Even as I add the flour mixture if I have any leftover chunks of butter I try to flatten them with the wooden spoon on the sides of the bowl as I mix. Next time I'll try to lighten up on the Splenda blend by 1/4c as we found them a bit oversweet. When you have really good quality Oats you want to taste them and not sugar. The texture was wonderfully chewy inside and slightly crisp outside.
Surprisingly good though it doesn't taste like a "real" oatmeal cookie. Lacking a bit on flavor; I think next time I will add more spices like 1/8 tsp each of cardamon and mace or maybe cloves and allspice. My only other note is I thought 3 cups of oats was too much.
Wonderful cookies loved them
I made these cookies for my brother (diabetic). They were great! I would even eat them myself.
My husband and I were amazed at the wonderful flavor of these cookies! This was the first time I have ever used Splenda Blend. I am actually making a second batch as I write this. Yummy!
Cookies had a very good flavor but didn't spread out or raise? Not sure why. They just stayed in the basic dough ball shape. DH ate them anyway and loved them. I tried the recipe again only I used 1 c. regular splenda (not the blend) and 1/2c of sugar free syrup. I also added 1/2 c. whole wheat flour doubled the molasses and used 3 large eggs. This time they were AMAZING!!! The dough balls turned into perfect cookes crispy outside chewy inside. With the modifications I'll make these again. I'm going to try using agave nectar or brown rice syrup the next time.
Sorry we did not care for these.
