Originally Posted by
GW McLintock
Planning to make oatmeal cookies using variations on the
Quaker Oats recipe. I will use up my granulated sugar and backfill with Splenda, and use up my flour and backfill with whole wheat flour. I don't plan on using any raisins or chocolate chips.
I made the cookies tonight, however I did not use any whole wheat flour or Splenda -- had enough of the real stuff (and still have some left
). I also added a large splash of unsweetened vanilla almond milk (beverage product... I don't like calling it milk) since it was getting really thick. Looking back, it probably didn't need it, but I don't think it hurt too much. The cookies are... not bad. I think after they sit overnight they will taste a lot better. 10 minutes at 350 F wasn't nearly enough. After 12 minutes or so I cranked it up to 400 and then let it sit a minute or two, then shut off the oven and left the cookies in as the oven cooled; I had taken out one batch after 12 minutes but it wasn't done enough, so I put it back in. They are a little crispier than I would have cared for, but this entire thing was a learning experience.
-J.