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Crispy-Chewy Oatmeal Raisin Cookies
December 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.

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