Heather's Oatmeal Cookies

For anybody who missed this post the first time, I'm copying Heather's oatmeal cookie post here. I took them last night along with other goodies to my rose society meeting. (it was my turn to hostess the treats) In addition to the group gobbling a lemon cake, a batch of sugar cookies, a loaf of banana bread, a tray of fruit and a batch of brownie bites (can you tell how much fun I had baking!) they also ate nearly the whole batch of Heather's Oatmeal Cookies. (made with raisins) AND...I was in such a rush that I forgot to label that they were whole wheat and sugar free. All they left on the platter were three, which if you saw my eats post for Friday you see that I ate. I did tell people they were healthy and what they were made of and that only made them go back for seconds. I came home with more leftovers of the full-sugar sweets than the oatmeal cookies! So if you need a treat to take to a potluck or somewhere and would like to know it is safe for you to eat it too, definitely make a batch of Heather's cookies. Nobody will be disappointed! THANK YOU SO MUCH, HEATHER!!! Here's the repost: Not together :P For Molly: I made them tonight, and reminded me to post the recipes for you: Oatmeal Cookies: 1 c I can't Believe It's Not Butter (I use the softened sticks) 2 eggs 1 tsp Vanilla (I add about 1 1/2 tsp Vanilla, and 1/2 a tsp imitation butter flavoring too) 3/4 cup Splenda brown sugar mix (can use 1/2 c if you don't want it as sweet) 1 c Splenda Cream all those items together. Sift together in another bowl: 1 1/2 c Wheat Flour 1 tsp baking soda 1 tsp salt (optional) 1 tsp ground Cinnamon (I like to really taste the cinnamon, so I'd say I probably use 2-3 tsp) 1 tsp ground Ginger Add to creamed mixture, mix well, then slowly add in 3 cups old fashioned Quaker oats (uncooked). Then add your choice of additions. I use: dried cranberries (or cherry crasins), golden raisins, 1 c chopped macadamia nuts, 1 c chocolate chips (this time was milk chocolate, last time was white) Bake in a pre-heated 325 degree oven for 10-12 minutes, cool thoroughly. I've never had anyone tell me that they couldn't tell they weren't the full "regular" version. Balsamic Chicken: 1-2 cloves crushed, minced garlic 1 c balsamic vinegar 1 Tbls dijon mustard 1/2 a white or yellow onion thinly sliced to make them cute little ) shaped pieces Mix together in a gallon Ziploc, then toss in your favorite type of chicken (I like thighs for this one). Refrigerate marinaded chicken for 1-4 hours. Can bake it, just by putting in the oven on your normal chicken cooking routine, or grill it, and use the marinade to baste. Goes really well with a spinach salad, asparagus and little red herbed potatoes. --------------------------------------------------------------------------------------- PS...the balsamic chicken is also delicious! Made that for a potluck at work and it was so yummy. Mmmm...

Glad they worked for you, Molly. I'm working on figuring out Chocolate Chip cookies now, for the hubby (he's diabetic). Almost have it, but it's still a tad too "dense", not chewy enough like with white flour. I'll let you know when I get that one figured out. I'm thinking it's in the baking powder (that's recommended to be used with Splenda to help with the rising factor of the dough). I'll post another couple of dinner favorites this weekend, that I make. I have your minted cucumbers marinating in the frige now, to go along with the tuna salad I'm making for this weekend. K, time for me to go to bed. I got the hiccups so bad, I keep jumping in the chair every time they go off, and it's hard to type. That and hubby and brother are asking where the bullfrog is hiding... so rude!

Heather, big hugs and again...THANK YOU! Recipes like this make it possible to go to a social gathering and not feel like a freak with only a couple of chunks of fruit on your plate while everybody else is eating yummy-looking treats. It felt so completely normal to be mingling around with everybody during 'treats' and having a couple of your cookies on my plate next to the fruit. Can't wait to try your perfected chocolate chip cookies, whenever that happens. I have a ww choc. chip recipe printed from sparkpeople but haven't tried it yet. Still not completely in control of my carb monster and don't want to roar him back to life just yet. It was perfect having someplace to take those oatmeal cookies because I was able to have just enough of them to satisfy myself but not the whole batch around to tempt me. Hope you got rid of your hiccups! Mmm...now I want to get some cucumbers! The tuna salad sounds good too!!!

The cookies are baking as I type Diana

OK..I think I did something wrong with the cookies. Mine look the same as when I put them in the oven..Little bloobs of cookie dough. They taste ok but they did not spread out AT ALL. I looked at them and thought did I make Melissa "poop" cookie recipe or Oatmeal raison cookies..lol D

Mine didn't really spread out either, they are sort of the mound-type cookie. If you want them a flatter shape, just press down on them a little with damp fingers before you bake them. I have several full-sugar cookie recipes that are like this too.

Ok..I will remember to do that next time. I did flatten the 2nd tray down with a fork..do you know how many calories/fat/protein if any are in these. I was surprised at how many it made. My youngest who is very picky liked them so that is GOOD Thanks Diana

I haven't entered them into my sparkrecipe program to calculate it but what I did for my calorie counting was just to find one of their recipes that looked similar. Here is a copy of the one I used: Calories 80.1 Total Fat 0.9 g Saturated Fat 0.2 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 0.3 g Cholesterol 0.0 mg Sodium 63.5 mg Potassium 0.7 mg Total Carbohydrate 15.2 g Dietary Fiber 2.2 g Sugars 0.3 g Protein 2.5 g

Mine made A LOT of cookies. I would guess I have atleast 40 plus cookies. I did not add chocolate chips to mine either, only raisons and craisons. I would not have guessed it at 80 for one. D

Yeah, they are "moundy". I'm tinkering with them to see about making them more *chewy*..but I think that will probably increase the carbs on them, because it probably requires the addition of more flour to allow for them to expand/flatten.