Oatmeal Raisin Cookies


* 1/2 cup (1 stick) plus 6 tablespoons I can’t Believe It’s Not Butter for Baking, softened
* 3/4 cup firmly packed Splenda brown sugar blend
* 1/2 cup granulated Splenda (not the blend)
* 3/4 cup applesauce
* 2 eggs
* 1 teaspoon vanilla
* 1-1/2 cups Whole wheat flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt (optional–I left it out)
* 3 cups Quaker Multi-Grain Hot Cereal uncooked
* 1 cup raisins


Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add applesauce, eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. These don’t flatten or spread very much, so where you put them and how they look is how they will look when finished, only browned.  Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

* Prep Time: 20 min
* Cook Time Time: 08 min


Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

I got 3 dozen cookies out of 1 batch:

36 Servings (1 cookie each…HAHAHAHA, yeah, right!)

Amount Per Serving (calculated with Sparkpeople Recipe Builder)

2 WW Points
Calories 111.4
Total Fat 4.4 g
Saturated Fat 1.3 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.3 g
Cholesterol 11.8 mg
Sodium 108.3 mg
Potassium 64.9 mg
Total Carbohydrate 16.5 g
Dietary Fiber 1.7 g
Sugars 3.9 g
Protein 2.0 g


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