Low-Fat Oatmeal Raisin Cookies

I have never used Splenda before and I have always wanted to. I was a bit hesitant, Splenda seems to get a bad rep every now and then. I got the chance to try it because my grocery store ran out of stevia, so it was now or never! When I got home paranoia sat in a bit, did I do the wrong thing by buying this bag of alternative sweetener? If your anything like me (which I hope your aren’t), you tend to buy stuff and then do research. While in the back of your head your wondering did you waist money. Well after looking at hours and hours of research.

I came to the conclusion: both stevia and Splenda are just too complex to worry about which is better or harmful; each has their benefits and side effects. It’s up to personal preference. Splenda does taste much better then stevia and less of an after taste (powder form), but I like them both. Low-fat oatmeal raisin cookies are big and chewy with lots of cinnamon. Question of the day: What’s your favorite sugar substitute? 

Low-Fat Oatmeal Raisin Cookies Recipe:
1 cup flour
1 ¾ cup rolled oats
¼ tsp. salt
1tsp baking soda
2 tsps. cinnamon
3 tbsps. apple sauce
3 tbsps. whipped butter
3 egg whites
1 cup sugar substitute (I used splenda)
¼ cup brown sugar
1tsp.vanilla
1 cup raisins
Recipe Directions: Preheat oven to 350; mix oats, flour, cinnamon, baking soda and salt. Use a mixer and cream butter, sugar and apple sauce on medium speed until foamy. Add eggs and vanilla. Mix until fully incorporated. Add the flour mixture, and beat until combined. Use a spoon to stir in raisins. Scoop 1 heaping tablespoons of dough onto a baking sheet lined with parchment paper. Bake for 8- 10 minutes or until golden brown; let cool. Remove to wire rack to cool completely.