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Nutrition Facts
| Serving Size | 1 cookie |
| Amount Per Serving | |
| Calories | 138 |
% Daily Value | |
| Total Fat 1.2g | 0.08% |
| Saturated Fat 0.2g | 1% |
| Trans Fat | 0.0% |
| Cholesterol 17mg | |
| Sodium 70mg | |
| Total Carbohydrate 28.0g | 81% |
| Dietary Fiber 0.7g | 2% |
| Sugars 9.8g | 28% |
| Protein 3.1g | 9% |
| Vitamin A | 429.0% |
| Vitamin C | 1.4% |
| Calcium | 37% |
| Iron | 1.6% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
|---|---|---|---|---|
10 min. |
10 min. |
20 min. |
1 |
138 |
Oatmeal Raisin Cookies
Ingredients:
1/2 cup margarine
1/2 cup splenda
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spiece
1 egg
1 cup all purpose flour
1/2 tsp baking soda
1 1/2 cups rolled oats
1/2 cup raisins
Preheat oven to 350 degrees F.
Cream margarine, sugar and Splenda in a bowl with handbeaters or in a mixer with a paddle until creamy.
Add vanilla, spices and egg, scrape bowl and mix smooth.
Add the rest of the ingredients, scrape sides of bowl and mix well.
Drop cookies by the spoonful onto non-stick cookie tray. Bake until golden on bottom and edges, about 10 minutes. Remove cookies from tray and allow to cool on rack or counter.
Store in covered container at room temperature.
Enjoy!!
1/2 cup splenda
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spiece
1 egg
1 cup all purpose flour
1/2 tsp baking soda
1 1/2 cups rolled oats
1/2 cup raisins
Preheat oven to 350 degrees F.
Cream margarine, sugar and Splenda in a bowl with handbeaters or in a mixer with a paddle until creamy.
Add vanilla, spices and egg, scrape bowl and mix smooth.
Add the rest of the ingredients, scrape sides of bowl and mix well.
Drop cookies by the spoonful onto non-stick cookie tray. Bake until golden on bottom and edges, about 10 minutes. Remove cookies from tray and allow to cool on rack or counter.
Store in covered container at room temperature.
Enjoy!!
Instructions:
1/2 cup margarine
1/2 cup splenda
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spiece
1 egg
1 cup all purpose flour
1/2 tsp baking soda
1 1/2 cups rolled oats
1/2 cup raisins
Preheat oven to 350 degrees F.
Cream margarine, sugar and Splenda in a bowl with handbeaters or in a mixer with a paddle until creamy.
Add vanilla, spices and egg, scrape bowl and mix smooth.
Add the rest of the ingredients, scrape sides of bowl and mix well.
Drop cookies by the spoonful onto non-stick cookie tray. Bake until golden on bottom and edges, about 10 minutes. Remove cookies from tray and allow to cool on rack or counter.
Store in covered container at room temperature.
Enjoy!!