GIANT Sugar-Free OATMEAL RAISIN COOKIES
Dry Ingredients: WHISK together and set aside
1 cup all-purpose flour……………………………....... 1/2 tsp. Kosher salt
3/4 tsp. baking soda……………………………………. 3/4 tsp. baking powder
Wet ingredients:
1/2 cup (1 sticks) unsalted butter, softened………..1/2 cup regular white Splenda
1/2 cup brown Splenda blend....................…………..1 large eggs
1 tsp. vanilla................................................................1/2 tsp. caramel extract
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1-1/2 cups oats (not instant……………………………3/4 cups raisins
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Preheat oven to 350°. Spray cookie sheets with non-stick spray or line with parchment paper.
Combine wet ingredients with a mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens (probably about 2-3 minutes).
Stir the flour mixture into the creamed mixture (on low, or with wooden spoon) just until no flour is visible. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
Fill a large cookie or ice cream scoop and press against side of bowl, pulling up to level dough (to measure 2 TB. of dough). Drop 2” apart onto baking sheets. (DOUBLE the amount of batter to make MONSTER COOKIES)
Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool. Makes 2 to 2-1/2 dozen