The Diabetic Pastry Chef

1/2 c Smart Balance regular spread
3/4 c packed brown sugar
2 eggs
1/4 c milk
1 c white flour
1/2 c oat flour
1 tsp baking powder
1 c rolled oats
1 c walnuts, chopped
1 c dates, chopped

Cream together Smart Balance and sugar. Add eggs and milk and combine well. Sift together the flours and baking powder and add to wet ingredients gradually while mixing. Add rolled oats, nuts and dates. Drop by teaspoonfuls onto an ungreased baking sheet. Bake at 350 degrees for 15 to 20 minutes.

1 c regular Smart Balance Spread
1 c brown sugar
3/4 c Splenda
1 c peanut butter
2 eggs
1 c white flour
1/4 c oat flour
2 tsp baking soda
1 tsp salt
1 1/4 c rolled oats
1 1/2 c semi-sweet or sugar-free chocolate chips

Cream together the Smart Balance, sugar, Splenda and peanut butter until smooth. Beat in eggs one at a time. In separate bowl, combine the rest of the ingredients and stir into the creamed mixture. Bake at 325 degrees about 17 miniutes.

A “Skookie” skillet cookie, anyone?

If so, you must try my excellent recipe for Skillet Chocolate Chip Cookies:

1 c white whole wheat flour
1 c white flour
1 tsp baking soda
1/2 tsp salt
3/4 c butter, softened
3/4 c brown sugar
1/4 c Splenda
1 egg
2 tsps vanilla
1 1/2 c sugar-free or semi-sweet chocolate chips
1/2 c chopped walnuts
Additional Splenda, for dusting

Combine dry ingredients and set aside.

Cream together butter, Splenda and brown sugar until fluffy, about 2 minutes. Add egg and vanilla and mix until combined.

Add flour to butter mixture and mix well. Add chocolate chips and nuts and combine.

Press 1 cup of mixture into each cookie skillet and bake at 350 degrees until done. Remove from oven and sprinkle top of each cookie with 1 tsp of Splenda. Top with no-sugar added vanilla ice cream and drizzle with sugar-free chocolate syrup. Serve immediately. Each skillet cookie equals two servings.

1 c canola butter or 1 c regular Smart Balance spread
3/4 c packed brown sugar
1 regular-sized pkg instant sugar-free vanilla pudding mix
2 eggs
1 tsp vanilla
2 1/2 c rolled oats
1 c raisins (optional)
1 1/4 c white flour or white whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

In a large bowl, cream together the shortening and brown sugar until smooth. Blend in the instant pudding mix, then add eggs and vanilla. Beat until light and fluffy.

Combine the flour, baking soda, salt and cinnamon. Add to the batter. Stir in the oats and raisins. Bake by spoonfuls onto baking sheets lined with parchment.

Bake at 350 degrees for 8 to 12 minutes, or until firm. Cool on wire racks.

1 c butter, softened or 1 c regular Smart Balance spread
3/4 c brown sugar
1 pkg instant sugar-free vanilla pudding
2 eggs
1 tsp vanilla
1 c oat flour
1 c white flour
1/4 c soy flour
1 tsp baking soda
1 c semi-sweet or sugar-free chocolate chips
1 c pecans or walnuts

In large bowl, cream together the butter and sugar. Beat in pudding mix until blended. Add the eggs and vanilla and blend. Sift together the flour and baking soda and add to blended mixture until well incorporated. Stir in the chocolate chips and nuts.

Bake on ungreased cookie sheets at 350 degrees for 10 to 12 minutes or until edges are golden brown.

These cookies can, of course, be made with all white flour.