OATMEAL RAISIN PECAN COOKIES

Name: OATMEAL RAISIN PECAN COOKIES Recipe
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 15
Ingredients: 1/2 CUP SPLENDA BROWN SUGAR; 1/4 SOFT BUTTER; 1 EGG; 1 TSP VANILLA; 1/2 CUP ROLLED OATS; 1/4 WHOLE WHEAT FLOUR; 1/4 WHEAT GERM; 1/4 CUP PECAN PIECES; 1/4 CUP RAISINS; 1/2 TSP BAKING POWDER

(7)

Minutes to Prepare: 10
Minutes to Cook: 13

Number of Servings: 15

Ingredients

1/2 CUP SPLENDA BROWN SUGAR1/4 SOFT BUTTER1 EGG1 TSP VANILLA1/2 CUP ROLLED OATS1/4 WHOLE WHEAT FLOUR1/4 WHEAT GERM1/4 CUP PECAN PIECES1/4 CUP RAISINS1/2 TSP BAKING POWDER

Directions

Preheat oven to 350F (180C)
baking sheets are sprayed with nonstick vegtable spray, Or I use parchment paper.

1. in a large bowl or food processor, beat together splenda, butter, egg and vanilla until well blended.

2. Add rolled oats, flour, wheat germ, pecans, raisins and baking powder: Mis just until incorporated.

3.Drop by heaping teaspoonfuls (5ML) 2 inches (5 cm) apart onto baking sheets. Bake for 12 to 15 minutes or until brown!

Makes 15 to 16 cookies
NOTE: If you do not have wheat germ you may substitute it for 1/4 cup rolled oats.
ENJOY!!

Number of Servings: 15

Recipe submitted by SparkPeople user ABTBMK.

Servings Per Recipe: 15

Nutritional Info Amount Per Serving

Calories: 94.8
Total Fat: 5.0 g
Cholesterol: 22.0 mg
Sodium: 33.0 mg
Total Carbs: 9.8 g
Dietary Fiber: 0.8 g
Protein: 1.5 g

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Member Reviews

HOLLYM48
This oatmeal pecan raisin recipe is absolutely delicious! - 1/26/20
JANTHEBLONDE
I love this oatmeal raisin pecan cookie recipe! Yummy - 2/21/19
GREATNANA
A wonderful recipe. I just took a batch out of the oven. I made them just a wee bit smaller and made 20 cookies. Also, I used the regular Splenda instead of the blend, although I think the taste and texture would both be better with the blend. I have been trying to get more oatmeal in my diet. - 2/10/10
PAWLOVE
I can't wait to try these- they look wonderful! - 3/27/08
MRCHANDLER24
I think I would add some cinnamon, or nutmeg. But I like the low carbs! - 3/13/08
ELECTRIKLEIGH
Very, very good! I kind of changed it by adding dark chocolate raisinettes, but the cookie part is what counts, and it's great! I would recommend chilling the dough for about 20 minutes before baking so the cookies don't spread. - 3/12/08
KENHICKS
These are incredible!! Highly recommended. - 3/8/08