Last weekend I was looking at the ingredients I had on hand to see what kind of dessert I could come up with. I also looked through my Ina Garten cookbooks and the thought hit me. I absolutely love her recipes but I wanted a “completely normal down to earth, I have everything on hand,” recipe to make. There it was, one of my husbands favorites, Oatmeal Cookies. As it contained oatmeal which is good for a diabetic, I decided to try it. I substitued baking splenda for the sugar and the brown sugar. At the time, I wasn’t really sure it would work. They turned out fabulous and my husband enjoyed them so much. In fact, I enjoyed them and really could not tell the difference in using sugar or baking splenda in the recipe.
Here is the link to Ina’s Recipe and it is just fabulous. I substituted 1/2 cup of baking splenda for the 1 cup of sugar in her recipe. I used 1/2 cup of brown sugar and 1/4 cup of baking splenda as a substitute for the 1 cup of dark brown sugar.
I made 3 dozen cookies from the recipe. I do think because I used Splenda in the recipe, they did not stay fresh as long as they would if I would have used sugar in the recipe. However, we enjoyed them and the next time I make them, we will just have to eat them faster. So Yummy! Happy Baking Everyone and thank you Ina Garten for your great recipes.