1 1/2 cups all purpose flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 cup Butter flavored Crisco shortening (1 stick)
1/4 cup Splenda Sugar Blend for Baking
3/4 cup Splenda Brown Sugar Blend for Baking
2 eggs
2 tsp vanilla
2 tsp honey
3 cups Quaker old fashioned oats (not quick cooking)
Preheat oven to 325 degrees.
In a medium bowl, stir together the flour, baking soda, and cinnamon. Set aside.
In a large stand mixer, beat together the shortening, Splenda sugar and Splenda brown sugar until creamy. Add the eggs, vanilla, and honey, beating until completely blended. Slowly add in the flour mixture and beat on low speed until well blended. Stir in oatmeal.
Spoon by very large rounded tablespoons onto non-stick baking sheets. (I ended up with 20 cookies). Bake for 13-15 minutes, or until lightly browned around the edges and just slightly set in the middle. Remove from oven and let sit on the hot baking sheets for 5 more minutes. Remove to a wire rack to cool completely. Store in an airtight container. Enjoy!
In a medium bowl, stir together the flour, baking soda, and cinnamon. Set aside.
In a large stand mixer, beat together the shortening, Splenda sugar and Splenda brown sugar until creamy. Add the eggs, vanilla, and honey, beating until completely blended. Slowly add in the flour mixture and beat on low speed until well blended. Stir in oatmeal.
Spoon by very large rounded tablespoons onto non-stick baking sheets. (I ended up with 20 cookies). Bake for 13-15 minutes, or until lightly browned around the edges and just slightly set in the middle. Remove from oven and let sit on the hot baking sheets for 5 more minutes. Remove to a wire rack to cool completely. Store in an airtight container. Enjoy!