Keep these crisp-yet-chewy cookies on hand for an after-school treat.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Stir together flour, soda, and cinnamon. Set aside.

  • Beat butter and SPLENDA® Sugar Blend 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 and raisins.

  • Drop dough by rounded tablespoons onto lightly greased baking sheets.

  • Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.

Nutrition Facts

136 calories; protein 2g; carbohydrates 18g; fat 5.9g; cholesterol 23.9mg; sodium 76.4mg. Full Nutrition
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Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2005
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. Read More
(9)

Most helpful critical review

Rating: 3 stars
09/23/2006
Sorry we did not care for these. Read More
(1)
68 Ratings
  • 5 star values: 38
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
10/23/2005
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. Read More
(9)
Rating: 4 stars
12/22/2005
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. Read More
(7)
Rating: 4 stars
10/14/2006
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 Read More
(7)
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Rating: 4 stars
02/05/2006
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. Read More
(6)
Rating: 4 stars
01/03/2005
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. Read More
(4)
Rating: 5 stars
11/14/2004
Wonderful cookies loved them Read More
(3)
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Rating: 5 stars
12/21/2004
I made these cookies for my brother (diabetic). They were great! I would even eat them myself. Read More
(2)
Rating: 5 stars
01/08/2007
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! Read More
(2)
Rating: 4 stars
12/30/2008
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. Read More
(2)
Rating: 3 stars
09/23/2006
Sorry we did not care for these. Read More
(1)
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