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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Thursday, January 26, 2012

Oatmeal Raisin Cookies

OATMEAL RAISIN COOKIES
Makes 20 Cookies
1 Cookie = 1 PointsPlus™


4 TBSP light butter, softened
1/4 cup Splenda granulated
1/3 cup fat-free egg substitute
3/4 cup whole wheat flour
1 cup rolled oats
1 tsp ground cinnamon
1/4 cup fat-free milk
1/2 tsp vanilla extract
1/4 cup raisins

Preheat oven to 375º.

In a large bowl, mix butter, Splenda and egg substitute. Add the remaining ingredients and mix until combined.

Place cookie dough on ungreased non-stick cookie sheet and flatten a little bit.

Bake at 375º for @14 minutes or until cookies are light brown. Immediately remove from cookie sheet to wire rack to cool.

MY SPIN: Eat these warm! They're really good after cooling @10 minutes or so. The outside is 'firm' and the inside is kind of chewy.

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Later!
Loving Life(time)!
Jan


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