Keep these crisp-yet-chewy cookies on hand for an after school treat.
INGREDIENTS (for 3 servings):
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup butter, softened
- 1 cup SPLENDA® Sugar Blend for Baking
- 1 tablespoon molasses
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups old-fashioned oatmeal, uncooked
- 1 cup raisins
PREPARATION:
PREHEAT oven to 350 degrees F.
STIR together flour, soda, and cinnamon. Set aside.
BEAT butter and SPLENDA® Sugar Blend for Baking at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.
STIR in oats and raisins.
DROP dough by rounded tablespoons onto lightly greased baking sheets.
BAKE 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.
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