I’ve made countless batches of oatmeal raisin cookies, which are my favorite type of cookie (well, in the top 5, at least). And their ingredients pretty much jive with my diet, so I’m especially fond of them. I’ve modified the recipe on the back of the Quaker Unprocessed Bran box to suit my dietary needs, and they’re good!

5/8 c. Splenda brown sugar blend
1 c. butter, softened
4 full droppers of clear Stevia extract
2 eggs
1 tsp. vanilla extract
1 tsp. almond extract
7/8 c. whole-wheat flour
3/4 c. unprocessed bran
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. oatmeal
raisins and/or chocolate chips as needed.

I also suggest putting a moistened cotton ball inside the tupperware that you store the cookies in. It’ll keep them from drying out.

They’re still not as chewy as the amazing oatmeal cookies at Au Bon Pain (go figure), which I’m still trying to replicate. I think it’s going to involve white flour, which I’d rather not use. The experimentation continues!

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