S-F OATMEAL RAISIN COOKIES

 Cafe Baker and friend June made these really yummy Oatmeal Raisin Cookies for the Cafe Treats for our sugar-free option. They lasted a couple of weeks not because they weren't awesome, but I have noticed that some people if they know the treat is sugar-free, they won't choose it. That's okay with me. That's why I try to have so many choices.  I heard very positive comments from the people who did try them. 

The recipe was written as a sugar-free recipe. There are several choices in the stores now for sugar-substitutes as more people become aware of health issues and sugar-intake on your health. June used Splenda. I like baking with stevia.

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    S-F OATMEAL RAISIN COOKIES

1       cup raisins

1       cup (2 sticks) butter, softened or at room temperature 

1-1/2 cup flour

1       teaspoon baking soda

1       teaspoon ground cinnamon

3/4    cup sugar alternative (Splenda or stevia)

1/2    cup brown sugar alternative (Splenda or truvia)

1       teaspoon vanilla

2       large eggs

3       cups rolled oats

Preheat the oven to 350 degrees F.

Soak raisins in water for 20 minutes. (Enough water to cover.) Drain well.

In a small bowl, combine the flour, baking soda, and cinnamon with a whisk. Set aside.

In a large mixing bowl, cream the butter and sugars until light and creamy.

Add the vanilla and eggs. Mix.

Add the dry ingredients to the creamed mixture and mix just until combined.

Then stir in the oats and raisins.

Drop by a teaspoon onto cookie sheets. This size will make over 50 cookies. Can use a small cookie scoop and make less.

Remove from cookie sheets to cool on wire racks.