Sugar-Free Crispy Oatmeal Cookies - cooking recipe

Ingredients

1 cup Butter Flavor Crisco
1 cup Splenda sugar substitute
1/2 cup Splenda brown sugar blend
1 teaspoon vanilla
1 teaspoon salt
2 eggs
1 1/2 cups all-purpose flour
3 cups rolled oats (not instant)
1 teaspoon baking soda
1/2 - 1 cup chopped pecans (I use a cup)

Preparation

Thoroughly cream shortening and sugars: add eggs, vanilla and beat well. (until fluffy). Add flour, salt and soda to creamed mixture: add nuts and oats and mix well. Form dough in log rolls, 1 to 1 1/2 inches in diameter. Wrap logs in waxed paper, aluminum foil, or clear wrap, put in freezer until almost frozen.
With knife slice cookies about 1/4 inch thick. Bake on un-greased cookie sheet at 300\u00b0F until golden brown. (The slow baking makes a crispy cookie). Enjoy.