Almond-Blueberry Oatmeal De-lites
Wanted to come up with a new cookie using sugar substitutes that were fun and flavorful. Starting with a basic oatmeal cookie recipe, I decided to add blueberries and almond slices instead of raisins and chocolate chips. First time I ever made them, and they look, smell, and taste amazing.
- Serves: 42 persons
- 1cup butter, softened
- 1cup granular no-calorie sucralose sweetener (such as Splenda®)
- ½cup brown sugar replacement (such as Splenda® Brown Sugar Blend)
- 2tablespoons milk
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1teaspoon baking soda
- ½teaspoon salt
- 4cups whole oats
- 1cup blueberries
- ½cup sliced almonds
Step 1Preheat oven to 375 degrees F (190 degrees C).
Step 2Beat butter, sucralose sweetener, and brown sugar replacement together with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat last egg into mixture along with milk and vanilla extract.
Step 3Mix flour, baking soda, and salt together in a bowl; add to butter mixture and beat. Fold oats, blueberries, and sliced almonds into the dough.
Step 4Heat baking sheets in preheated oven until slightly warmed.
Step 5Drop dough by rounded teaspoonful two inches apart onto warmed baking sheets.
Step 6Bake in preheated oven until edges start to turn golden brown, 13 to 15 minutes. Let cookies cool on baking sheet for five minutes before removing to wire cooling racks to cool completely.