Sugar-Free Crispy Oatmeal Cookies |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 30 |
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I modified this recipe and have come up with a cookie recipe that I have made once a week now for 6 months. If the cookie jar gets empty, it is a tragedy around our home. This is a very crispy cookie and reminds me of the granola bar. It's really great, give it a try. Don't deviate from the ingredients, however you may add raisins if desired. Ingredients:
1 cup butter flavor crisco |
1 cup splenda sugar substitute |
1/2 cup splenda brown sugar blend |
1 teaspoon vanilla |
1 teaspoon salt |
2 eggs |
1 1/2 cups all-purpose flour |
3 cups rolled oats (not instant) |
1 teaspoon baking soda |
1/2-1 cup chopped pecans (i use a cup) |
Directions:
1. Thoroughly cream shortening and sugars: add eggs, vanilla and beat well. (until fluffy). Add flour, salt and soda to creamed mixture: add nuts and oats and mix well. Form dough in log rolls, 1 to 1 1/2 inches in diameter. Wrap logs in waxed paper, aluminum foil, or clear wrap, put in freezer until almost frozen.
2. With knife slice cookies about 1/4 inch thick. Bake on un-greased cookie sheet at 300°F until golden brown. (The slow baking makes a crispy cookie). Enjoy.
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