Tuesday, January 8, 2013

Oatmeal Raisin Cookie recipe

 Oatmeal Raisin Cookies

 Makes 2 dozen


Ingredients:
1/2 cup unsalted butter, at room temperature
5 Tablespoons plus 1 teaspoon brown sugar Splenda*
1 egg
1 teaspoon vanilla
3/4 cup all-purpose flour
1 tsp. ENER-G sodium free baking soda substitute*
1/2 tsp. No Salt*
1/2 tsp. ground cinnamon
1 1/2 cups oatmeal (Can use old-fashioned or quick cooking)
1/2 cup raisins

Directions:
Preheat oven to 350 degrees.
Cream together the butter and sugar on medium speed for a few minutes until the mixture is light and fluffy. Add the egg and vanilla and mix a bit more.
Sift the flour, baking soda, No salt and cinnamon into a bowl. Pour in the flour mixture and run the mixer on low, just to work it in. Stir in the oats and raisins with a spoon.
Scoop out tablespoon-sized balls of dough onto parchment-paper-lined or Silpat covered cookie sheets about 2 inches apart.
Bake for 11 to 14 minutes, rotating cookie sheet halfway through baking. Let cool and enjoy. 
*You can find brown sugar Splenda and No Salt in your local grocery store.  ENER-G sodium free baking soda substitute is sold online through various low-salt websites.
Amended from a Oprah Winfrey recipe to lower the salt and sugar.

No comments:

Post a Comment