Sugar free Oatmeal Raisin Chocolate Chips Cookies
preheat oven to 350
1 Cup Splenda brown sugar
2 Cups all purpose flour
2 Tsp. baking soda
1/2 Tsp. fine salt
1 1/2 Cups old fashion oats
1/2 Tsp. cinnamon
1/2 Tsp. freshly grated nutmeg
1 Cup of raisins
1 Cup mini chocolate chip
2 sticks of unsalted butter soften
2 eggs at room temperature
1/2 Tsp. ground vanilla or extract
line 3 cookie sheets with parchment paper and set a side.
Add butter and brown sugar in to a stand mixer bowl with the flat beater attached, mix for 2 minutes on medium speed until it has smooth consistency.
Add eggs one at a time making sure its fully incorporated.
Add Vanilla and mix well for a 1 minute.
In a separate bowl mix flour, baking soda, salt, nutmeg and cinnamon, add to the sugar and butter mixture in third, mix well for 1-2 minute.
With a medium size ice cream scope, scope the cookie dough on to the prepared cookie sheets making sure to leave 2 inches between each cookie.
Bake for 12-15 minutes.Let the cookies cool for 5 minutes on the cookie sheet, remove to cooling racks and let them cool completely, store in airtight container for up to two weeks, if they last that long 🙂