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Posts tagged ‘Diabetic cooking’

Oatmeal 7 Grain Heath Chip Cookies

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I modified a recipe I found at a blog called Deliciously Sprinkled to create an oatmeal cookie that is higher in fiber and lower in sugar.  I’m diabetic, so every little thing I can do to limit sugar but still enjoy an occasional sweet treat is worth the effort.

I hate blog recipies that have 3 pages of exposition before the actual recipe (blah, blah, blah, right?)  You only want the recipe, so here ’tis.

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 cup granulated Splendasplenda
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 2 cups Tenda Bake 7-grain pancake mixtenda bake 7 grain
  • 2 cups old fashioned oats
  • 1 8-oz bag Hershheathbitsey’s Heath Bits-Bits O’ Brickle
  • Cooking spray

Directions:

  1. Preheat oven to 350 degrees (F).
  2. Put the butter, brown sugar and Slenda into the bowl of an electric mixer.
  3. Cream the butter and sugars until light and fluffy (high speed).
  4. Add the eggs and vanilla extract and mix on high for about 1 minute.
  5. Add the pancake mix.
  6. Mix on low to medium speed until well blended.
  7. Add the oats and mix on low speed.
  8. Add the Heath bits and mix on low until the bits are just barely incorporated.
  9. Spray cookie sheets (I use Air Bake sheets) with cooking spray and wipe with a paper towel.
  10. Using a medium cookie scoop, place balls of dough on the prepared sheets, allowing 2 inches between cookies for spread.
  11. Bake  9-12 minutes, until the cookies are just starting to brown.
  12. Cool on sheets 5 minutes then transfer to wire racks to cool completely before serving or packing.

I use Air Bake sheets, a purpose-made extra thin cookie spatula and stackable cooling racks.  If you’re going to make a lot of cookies, invest in these and a set of cookie scoops.  Those are great investments.

The original recipe called for 1 stick of butter and 1/2 cup shortening.  Not substituting butter for the shortening may have resulted in cookies less likely to spread and stick to the cookie sheets.  Also, if you want a cookie that is more rounded and less spread, leave out one of the eggs.

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