Recipe Review: Oatmeal Cookies with Splenda

I had a hankerin’ for some oatmeal cookies but wanted to go low-sugar since I’m vaguely diabetic and shouldn’t be eating too much of that stuff.

I found a recipe called, “Oatmeal Raisin Cookies Made With Splenda Sugar Blend for Baking” that appears to mostly be the same as the source at Splenda.Com’s “Crispy Chewy Oatmeal Raisin Cookies” but with an option of chocolate chips. Since I’m not big on raisins but I love chocolate chips, I went for that version. I used mini chips for more even chocolate distribution.

Here’s the result:

Oatmeal Chocolate Chip Cookie

Oatmeal Chocolate Chip Cookie

Only now when I looked up the Splenda source did I realize the recipe intended for their half-sugar, half-Splenda blend to be used, while the first link, which is what I went with, said “Splenda Granular” which I took to mean the regular Splenda for baking stuff I always have on hand (it makes fabulous hot chocolate and French toast). The difference definitely had an effect, because on my first bite I realized it was a bit dry and really needed some of sugar’s hygroscopic influence. I knew then and there that a half-and-half blend would have been better.

Still, even with full Splenda, these cookies aren’t bad. As I said, a bit dry and there is a hint of that sucralose aftertaste, but otherwise enjoyable. I took some to a cake club meeting and others commented that they weren’t bad, and that’s professional cake decorators talking.

I would definitely try this recipe again in the future and make my own half-and-half blend of real sugar and Splenda since I’m sure Splenda’s combo overprices the sugar compared to the store-brand bag I buy on the cheap. Then again, it’s possible there are better low-sugar oatmeal cookie recipes out there, because the blend would be putting in a half cup of sugar which is a bit high for what I was looking for. If you know of any, please share in the comments!

eta: Took some more to another meeting of people not in the cake business and they were well-appreciated. One guy had to have them put out of reach and then discovered he could stretch to reach more. I’d call that a ringing endorsement!

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1 Response to Recipe Review: Oatmeal Cookies with Splenda

  1. TracyKM says:

    I like your description "Vaguely diabetic"! So many people are just like that! Most of North America would be better off following a low-carb diet, but when the Diabetic Association still promotes a high carb diet as a way to "treat" diabetes, it's hard to convince people of the benefit of low carb (for example, raisins should never be in cookies for diabetics, neither should flour, LOL). I didn't know there was a 1/2 and 1/2 version of Splenda, I would have just assumed it was the granular stuff too. I tend to use it 1/2 and 1/2 anyway as more than that leaves a bitter taste and not all of my family is in as bad of shape as me, LOL. I'm going to wander around your blog now to see what else you've been up to 🙂

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