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.
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 cup granulated Splenda
- 2 large eggs
- 1 Tablespoon vanilla extract
- 2 cups Tenda Bake 7-grain pancake mix
- 2 cups old fashioned oats
- 1 8-oz bag Hershey’s Heath Bits-Bits O’ Brickle
- Cooking spray
- Preheat oven to 350 degrees (F).
- Put the butter, brown sugar and Slenda into the bowl of an electric mixer.
- Cream the butter and sugars until light and fluffy (high speed).
- Add the eggs and vanilla extract and mix on high for about 1 minute.
- Add the pancake mix.
- Mix on low to medium speed until well blended.
- Add the oats and mix on low speed.
- Add the Heath bits and mix on low until the bits are just barely incorporated.
- Spray cookie sheets (I use Air Bake sheets) with cooking spray and wipe with a paper towel.
- Using a medium cookie scoop, place balls of dough on the prepared sheets, allowing 2 inches between cookies for spread.
- Bake 9-12 minutes, until the cookies are just starting to brown.
- 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.