I was searching for whole wheat low sugar cookie recipes and this one was wonderful with a few modifications that I settled on after several experiments. I used a white whole wheat flour (because that is the kind I had). Instead of the brown sugar, I used 1/2 cup of brown sugar/splenda blend and 1/2 cup of splenda (they were totally sweet enough with very little real sugar). Instead of the butter, I used 1/2 cup of butter (1 stick) and 1/4 cup of spreadable light butter (I previously tried to use less real butter and more light butter, but the flavor seemed to suffer a bit too much). In the end I used about half of the recommended amount of water (in early experiments, I didn't add any water and the cookies seemed a bit too dry). I also stuck with the 12 minute time limit that several people suggested. This seemed about perfect to me. Next time, I might try to add all of the water and and/or stretch the baking to 13 minutes. Overall, I loved these cookies so much (and so did friends that I made them for) that I gave up my search for another healthy oatmeal cookie recipe.
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I was searching for whole wheat low sugar cookie recipes and this one was wonderful with a few...