Diabetic-Friendly Oatmeal Raisin Cookies
Serving Size / Yield
- 1 C. self-rising flour
- 1/2 C. butter
- 2 Tbsp. white Splenda granular
- 2 Tbsp. milk
- 1 1/2 C. quick oats
- 1 egg
- 1/4 tsp. cinnamon
- 1/3 C. splenda brown sugar substitute
- 1/2 tsp. vanilla
- 1/2 C. dark raisin
1 Preheat the oven to 325 degrees.
2 Mix the flour with the cinnamon.
3 Cream the butter and both the sugars until fluffy. Add the egg, milk, and vanilla. Gradually add the flour mixture.
4 Stir in oats and raisins.
5 Drop by teaspoonfuls if small cookies are desired, tablespoons if larger cookies are desired onto parchment paper.
6 Bake until golden brown, 10-12 minutes. Cool on wire racks.