Oatmeal Raisin Cookies Made With Splenda Recipes

BIG BATCH OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine flour, baking soda, and cinnamon.
• In a large bowl using an electric mixer, beat butter and Splenda Sugar Blend on medium speed until fluffy.
• Add eggs, molasses and vanilla extract, 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. Slightly flatten cookies.
• Bake 10-12 minutes or until lightly browned. Cool slightly, then remove to wire racks and cool completely.

CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F.
• In a bowl, combine flour, baking soda, and cinnamon.
• In a large bowl using an electric mixer, beat butter and Splenda Brown Sugar Blend on medium speed until fluffy.
• Add eggs and vanilla extract, 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 10-12 minutes or until lightly browned. Cool slightly, then remove to wire racks and cool completely.

OATMEAL RAISIN COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

OATMEAL RAISIN COOKIES MADE WITH SPLENDA SUGAR BLEND FOR BAKING

Steps:

• Preheat oven to 350°F; lightly grease cookie sheets.
• Stir together flour, soda, and cinnamon; set aside.
• Beat butter and Splenda-Blend-sugar 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 by rounded tablespoons onto prepared cookie sheets; bake 10 to 12 minutes or until lightly browned. Cool slightly on cookie sheets, remove to wire racks to cool completely--enjoy.

CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F.
• In a bowl, combine flour, baking soda, and cinnamon.
• In a large bowl using an electric mixer, beat butter and Splenda Brown Sugar Blend on medium speed until fluffy.
• Add eggs and vanilla extract, 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 10-12 minutes or until lightly browned. Cool slightly, then remove to wire racks and cool completely.

OATMEAL RAISIN COOKIES (MADE WITH SPLENDA!)

Steps:

• Preheat oven to 350 degrees F.
• Beat butter, granulated sugar, and brown sugar in a large mixer bowl until creamy.
• Add eggs and vanilla; beat well.
• Add combined flour, baking soda, cinnamon, and salt; mix well.
• Stir in oats and raisins; mix well.
• Use a 1 1/2 tbsp. measure for each cookie, and drop onto ungreased cookie sheets.
• Bake in preheated 350 degrees F oven for 10 to 11 minutes, or until golden brown.
• Cool 1 minute on cookie sheet; remove to wire racks to cool completely
• Makes 3 Dozen Cookies

CRISPY-CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F.
• 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.

SPLENDA OATMEAL COOKIES

Steps:

• Preheat oven 350.
• Cream butter and both sugars.
• Add eggs one at a time.
• Add vanilla.
• Combine dry ingredients
• Add to butter mixture.
• Stir in oats.
• Drop by tablespoon full onto ungreased cookie sheet.
• Bake 10-12 minutes.

SPLENDA'S CRISPY-CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees.
• 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.

OATMEAL RAISIN COOKIES MADE WITH SPLENDA RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees. Stir together flour, soda, and cinnamon. Set aside. Beat butter, sugar, and splenda 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 10-12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks. Cool completely.