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I am 26 years old and learning more about myself every single day. More recently, my boyfriend (JD) and I have been on a quest to save our pennies by not eating out so often! ...Heck, maybe I'll even lose a few pounds in the process..? However, this also means I'll need to learn how to cook! I got the idea to start this blog from watching the movie Julie & Julia, but also from attempting a few recipes from a fellow blogger just this past weekend! I have tons of recipes I plan to test out... So, here goes nothin'! Enjoy! xo.

Monday, November 8, 2010

Cranberry Oatmeal Cookies

Ohh boy! It's been a while! Sorry, guys! I was away cruising the Eastern Caribbean for two weeks with my fabulous Boyfriend (who still insists that I can't cook!) We ate such wonderful food! It was such a fun trip! 

Anyhow, I was at work today, when my friend (and co-worker) Sandy asked me if I had any good recipes for cookies that fit the guidelines of a diabetic diet... Just so happens, my Mom is a diabetic, and I do! They're oh-so-YUMMY, too! :) 

I don't remember where I found it, as I have been baking these cookies for many years... I'm almost positive I had gotten it off of the Ocean Spray website at some point... but, as with most recipes, I've made a few modifications!

Cranberry Oatmeal Cookies
Courtesy of Ocean Spray® and ME!

Ingredients
  • 1/4 c. butter (if using margarine, add ½ tsp. of salt)
  • 1/2 c. Crisco®
  • 2/3 c. Splenda® brown sugar substitute
  • 2 large eggs
  • 1 1/2 c. old-fashioned oats
  • 1 1/2 c. flour
  • 1 tsp. baking soda
  • 1 (6 oz) package Ocean Spray® Craisins® Original Dried Cranberries
  • 2/3 c. pecans or walnuts (optional)
Directions
  1. Preheat oven to 375 degrees F.
  2. Using an electric mixer, beat butter, Crisco® and sugar substitute together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and nuts.
  3. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
This recipe is really very simple and very tasty too! 
If you're not a diabetic, I would highly recommend making it with chunks of white chocolate, white chocolate chips, or even semi-sweet morsels (instead of the walnuts or pecans)! I actually prefer Splenda® to real sugar, but obviously real sugar may be used as well.  The substitution is the same amount, just 2/3 of a cup.

I pair mine with a hot cup of vanilla chai tea, or hot coco-- regardless, enjoy as you wish!

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