| Total sodium: 333mg |
Servings: 33 |
Ingredients
- 1/2 cup butter, softened
- 2/3 cup Whole Earth Baking Blend or Splenda type product (or 1-1/3 cups sugar)
- 1 egg
- 1 tsp vanilla
- 3/4 cup all-purpose flour
- 1/2 tsp noso baking soda
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 1-1/2 cups uncooked quick or old-fashioned oats
- 3/4 cup Craisins
- 1/2 cup chopped pecans
Directions
Beat butter and Baking Blend (sugar) until well combined. Beat in egg and vanilla until blended.
Mix in combined flour, baking soda, cinnamon, and salt until well combined. Stir in oats, cranberries and pecans just until blended. Shape dough in 1-inch balls (I used a cookie soup).
Place on ungreased cookie sheet about 2 inches apart. Flatten slightly with fingers.
Bake in preheated 350° F oven 10-12 minutes or until light golden. Cool slightly on cookie sheet.
Remove and cool completely on wire rack. Store in tightly covered container at room. Total sodium in recipe is 333 mg. I got 33 cookies.
