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!
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
- Preheat oven to 375 degrees F.
- 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.
- 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!

No comments:
Post a Comment