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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Yummm. Ingredients:
3 cups rolled oats |
1 cup raisins |
1 cup water |
1 1/2 cups splenda sugar substitute |
1/2 cup apple butter |
2 large eggs |
1/4 cup unsweetened applesauce |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
Directions:
1. Preheat oven to 375°F Line 2 baking sheets with parchment paper or coat with cooking spray.
2. Spread rolled oats and nuts on an ungreased baking sheet and toast until lightly browned, 5 to 7 minutes; set aside.
3. Combine raisins with water in a small saucepan. Bring to a simmer over low heat and cook until the raisins are plumped, about 10 minutes. Drain, discarding liquid, and set aside.
4. Beat sugar, apple butter, eggs, oil and vanilla in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Sift flour, baking soda, baking powder, salt, cinnamon and cloves into another bowl. Stir the flour mixture into the apple butter mixture with a spoon. Stir in the reserved oats, nuts and raisins; mix well.
5. Drop the dough by rounded teaspoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, until lightly browned, 8 to 10 minutes. Transfer cookies to racks and let cool.
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