What's new around here? NOTHING!
It was too hot to do much of anything last weekend other than the usual errands and stuff. We did need to do a big grocery shop since we were out of almost everything. I'm trying to make some healthy meals and went through cookbooks and recipes that I've clipped looking for something new and exciting to eat. Keith had mentioned that he wished someone would make oatmeal raisin chocolate chip cookies so I searched the internet for a lower carb oatmeal cookie recipe and found one that actually came out pretty good.
Of course I needed to buy some new cookie sheets to make the cookies on because the one cookie sheet I had was cheap to begin with and very old and kind of nasty looking with stains and things stick to it and so I thought I'd start fresh with new cookie sheets. I also needed a sifter because the recipe said to sift.
I also had to buy whole wheat flour, which only comes in a big bag at Winco, so now I have a big bag of whole wheat flour, enough to make about fifty batches of these cookies. I'd make something else with it but since I'm not supposed to eat things made with flour, I guess Keith will be eating lots of oatmeal raisin chocolate chip cookies.
So, here is the recipe. It was kind of a pain to get the dough to all stick together, it's a little dry and took a lot of stirring to get it all mixed properly. But, they taste okay and Keith likes them and they supposedly only have less than 8 grams of net carbs in each (small) cookie.
1/2 cup sugar substitute (splenda)
1/4 cup light brown sugar or splenda brown sugar blend
1/4 cup butter at room temp.
2/3 cup whole wheat flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 large egg, beaten
1 tsp vanilla extract
1 cup rolled oats (I used quick cook oatmeal since that was all Winco had in the smaller oatmeal boxes and I really didn't want a huge box of oatmeal to go with the huge bag of whole wheat flour)
1/4 cup raisins
1/4 cup chopped nuts or chocolate chips. (this recipe says to use sugar free chocolate chips but I just used regular ones since sugar free chocolate will give you stomach cramps)
Heat oven to 350.
Grease a large cookie sheet. I bought new non stick cookie sheets so no greasing necessary for me.
In medium bowl, stir together splenda and brown sugar. Add butter and mash with a fork until creamed and incorporated. Sift together the flour, baking powder, salt, and cinnamon; stir into the butter-sugar mixture. Add egg, vanilla extract, rolled oats, raisins, and chips or nuts, stir until combined. This takes a long time and I was about ready to just stick my hands in there and mash everything together.
Drop by teaspoonfuls onto cookie sheet and bake for 10-12 minutes or until golden.
Makes about 2 dozen if you make them very small.