Sugar Freeish Cholesterol Lowering Oatmeal Cookies ( Splenda ) - cooking recipe

Ingredients

1 cup canola oil
1/2 cup milk
2 teaspoons vanilla
2 tablespoons blackstrap molasses
1 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups whole wheat flour
2 cups Splenda sugar substitute
4 cups rolled oats

Preparation

Preheat oven to 375 degrees.
Mix together the oil, milk, vanilla, molasses, baking soda, and salt.
Add the flour. You can use regular flour if you don't have whole wheat.
Add the Splenda. It will look really weird, not like regular cookie dough. Make sure it's mixed really well before going to the next step. (Walmart now carries a generic Altern, which works just like Splenda and saves a couple bucks.).
Mix in the rolled oats. This will be a challenge, it will look weird and you have to use your hands to get it to all mix in and stick together. Make sure you mix and squish enough that all the oats are moistened. Might need to add a smidgen more milk to stick things together. I use regular oats, not the quick oats. They have a lower glycemic index as it takes the body longer to break them down. Also, the cookies are chewier so you have to eat them more slowly. Can use quick oats if you wish.
Add a few chopped nuts or raisins here if you want. I recommend trying a plain batch first though.
Take walnut sized amounts, squish some more to make sure it all sticks together then flatten between your hands and lay out gently on an ungreased cookie sheet. You can put them close together, they don't expand much.
Bake for 8-10 minutes in center of oven. My oven takes about 9 minutes. The bottoms will get lightly browned. Do a test batch. They get too dry very quickly if overcooked.