June made these soft oatmeal cookies and they were really good. She adds raisins in hers.
Ingredients:
- 1 cup butter, softened
- 1 cup sugar (1 c. baking Splenda)
- 1 cup packed brown sugar (1/2 c. brown Splenda)
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour (1.5 c. whole wheat)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups quick-cooking oats
- 1 cup raisins (optional)
Preparation:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats.
- Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.