Oatmeal cookies??

Does anyone have a wls friendly recipe for home made oatmeal cookies??  My daughter has been asking for them, and I don't want to use my "regular" recipe..very high sugar content...any help is appreciated!!  Thanks..Patti K.

Patti,  I gave up on several "experimental" batches that tasted like cardboard.  I also love a nicely made oatmeal cookie, so i eat one full blown recipe of whatever I want per month....  I think my next month's choice will be oatmeal cookies....  ahh...can almost smell the brown sugar now....yummy....umm...er... I mean "splenda substitute brown suger....argh!"...hehe

T.

Thanks Thomas!!  Since we got 8-10 inches of heavy wet snow last night,  I just had a "hankering"  for oatmeal cookies too!!  Patti K.

OMGosh!  You're so right.  That splenda substitute brown sugar was awful!  I threw it out! LOL

---jan---

ahhhh...snow....  I remember seeing that funny cold stuff.....  I replaced snow for tourists....hehe lots and lots of them starting to come to the Caribbean running from the snow!  in fact LOTS fo them from Canada!  See ya!

T.

I have a recipe and it tastes great even non-wls folks like them. It does have the splenda brown sugar, that some of you don't like. But with the other ingredients it doesn't taste bad like it does on it's own. So here goes:
 Soft Oatmeal Cookies
1 Cup I can't believe it's not butter, softened
1 Cup White Splenda
1 Cup Splenda Brown Sugar, packed
2 eggs
1 tsp. Vanilla Extract
2 Cups Almond Meal Flour
1 tsp. baking soda
1 tsp. salt
2 tsps. Ground Cinnamon
1/2 tsp. nutmeg
1 scoop of vanilla protein powder
3 Cups quick cooking Oatmeal
1. In medium bowl, cream together butter, white splenda and splenda brown sugar. Beat in 1 egg at a time, stir in vanilla.
2. In another bowl, combine flour,baking soda, salt, cinnamon, nutmeg and protein powder. Mix into butter mixture. Then add the oats.
Cover and chill dough for at least an hour.
3. Preheat the oven to 375 degrease. Grease the sheets. Roll the dough into walnut size balls and place 2 inches apart on the cookie sheets. Flatten with the back of a fork.
4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transfering to wire rack to cool completely.
To make the cookies taste different you can always add raisins, semi-sweet chocolate chips, chopped nuts. I've made them with raisins and nuts. I've made them with chocolate chips and nuts too. So they are good either way. This makes 48 to 50 cookies. You could always cut recipe in half too.
Teresa M.

Thanks Teresa, this looks good!!  Patti K.