You may also like
Categories:
butter Splenda sugar substitute Splenda brown sugar blend vanilla salt eggs flour rolled oats baking soda pecans
Viewed: 25 - Published at: 7 years agoIngredients
- 1 cup Butter Flavor Crisco
- 1 cup Splenda sugar substitute
- 1/2 cup Splenda brown sugar blend
- 1 teaspoon vanilla
- 1 teaspoon salt
- 2 eggs
- 1 1/2 cups all-purpose flour
- 3 cups rolled oats (not instant)
- 1 teaspoon baking soda
- 1/2 - 1 cup chopped pecans (I use a cup)
Method
- Thoroughly cream shortening and sugars: add eggs, vanilla and beat well. (until fluffy). Add flour, salt and soda to creamed mixture: add nuts and oats and mix well. Form dough in log rolls, 1 to 1 1/2 inches in diameter. Wrap logs in waxed paper, aluminum foil, or clear wrap, put in freezer until almost frozen.
- With knife slice cookies about 1/4 inch thick. Bake on un-greased cookie sheet at 300°F until golden brown. (The slow baking makes a crispy cookie). Enjoy.
