I think even the Cookie Monster would like it.
I know it made a cookie monster out of me!! 😉
Inspired by a recipe for Crispy-Chewy Oatmeal Raisin Cookies in my Splenda Simple & Sensational Recipes cookbook (a lovely gift from the kids!), I decided to make Oatmeal (Sugar-free) Chocolate Chip Cookies.
With the exception of when I have them with my Cousin David’s Chicken Curry, I’m not a big raisin fan. But for some reason, the idea of sugar-free chocolate chips (Hershey’s makes them) combined with the oatmeal sounded mighty tasty to me. I made a few other adjustments to the recipe, and one of the tastiest cookies I’ve ever made came out of the oven!
Yummy variations: Want some other yummy variations? I think that instead of — or in addition to! — the sugar-free chocolate chips, flaked coconut and/or chopped nuts (pecans, walnuts, whatever floats your boat) would be positively divine in these cookies, as well.
I promise you — these cookies smell and taste soooooooo yummy, you’ll find yourself singing “‘C’ is for Cookie,” just like the Cookie Monster!
And you’ll find yourself sharing the Cookie Monster’s feelings, as well!
Oatmeal and Sugar-Free Chocolate Chip Cookies (Made 52 cookies — 4 1/3 dozen)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) of butter (or margarine)
- 1/2 cup butter-flavored Crisco
- 2/3 cup Splenda granular or Ideal (whatever artificial sweetener you like that measures cup-per-cup like sugar)
- 1/3 cup brown sugar, packed
- 2 large eggs (or 1/2 cup egg substitute)
- 1 tablespoon molasses
- 1 1/2 teaspoons vanilla
- 3 cups old-fashioned oatmeal, uncooked
- 1 package (8 ounces) sugar-free semi-sweet chocolate chips (yummy variations: instead of — or in addition to! — the sugar-free chocolate chips, I think flaked coconut and/or chopped nuts (pecans, walnuts, whatever floats your boat) would be positively divine in these cookies, as well)
- Preheat oven to 350F.
- In a large bowl, with the medium to high speed of a mixer, beat together the butter and shortening, sugar substitute, and brown sugar.
- Beat in the baking soda, cinnamon, molasses, and vanilla extract.
- Beat in eggs.
- Using a spoon or spatula, stir in flour.
- Using a spoon or spatula, stir in uncooked oats.
- Stir in chocolate chips with spoon or spatula.
- Drop by rounded spoonfuls (about a tablespoon or so) onto a lightly greased baking sheet. NOTE: Cookies do not spread out or flatten out; they’ll pretty much bake up however they’re placed on the cookie sheet. We like them rounded, which gives a softer, chewier interior; if you want a crisper cookie, flatten out the dough a bit before baking.
- Bake for 10 – 12 minutes, or until lightly browned. Cool slightly (one to two minutes) on baking sheet. Remove to wire rack. Cool completely.
- Store in an air-tight container or wrap well and freeze.