Cinnamon Raisin Oatmeal Cookies

1/2 c Splenda
1/2 c Brown sugar and brown Splenda mix
1 individual serving size of unsweetened applesauce
1 tsp cinnamon
1/2 tsp baking powder
1 egg or egg substitute (for vegans)
1 c. whole wheat flour
1 c. oatmeal
1/2 c raisins
1 tsp vanilla

Blend together till mixed well. You may need to add about 1 T. of water.
Spoon onto cookie sheet and bake for about 8-10 minutes til done.

Cake mix cookies

Chrissy and I were at a meeting last night and somebody brought some good cookies. I told her I liked the cookies, and she gave me the recipe. I bet she had no idea it would be on the internet 12 hours later...

1 box Duncan Hines cake mix
2 eggs
1/2 cup oil
1 tbl water
1 pack chocolate chips (or 1/2 pack choc chips and 1/2 bag Reece's Pieces)

Stir

Bake at 350 for 10-12 minutes

Snickerdoodle Cookies

Nanny sent this note and recipe along:

Hi Brad, I just made my first Snickerdoodles and if you eat one right out of the oven with a cold glass of milk, you'll think you've died and gone to heaven!.....almost. Here's the recipe:

1 1/2 cups sugar
1 tsp baking soda
3/4 cup oleo softened
1/2 tsp salt
1 tsp vanilla
2 tbl sugar
2 eggs
2 tsp cinnamon
2 3/4 cups plain flour
2 tsp cream of tartar

Heat oven to 400 degrees. In large bowl combine 1 1/2 cups sugar and oleo; beat until light and fluffy. Add vanilla and eggs; beat well.

Add flour, cream of tartar, baking soda and salt, mix until well blended. In small bowl, combine 2 tbl sugar and cinnamon.

Shape dough into 1 inch balls, roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets.

Bake at 400 degrees for 8 to 10 minutes or until golden brown. Immediately remove from cookie sheets.

Note: for thinner cookies: place balls of coated dough on cookie sheet and press gently with the bottom of a glass dipped in flour. 4 dz cookies. (they're better than Wal Mart's!)

Peanut Butter Cookies

1 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/2 cup self-rising flour

Cream butters and sugars together and add flour.
Bake at 375 for 10-15 minutes till done.

Makes a huge batch.

Toll House Cookies

2 sticks of butter
3/4 c. Sugar
3/4 c. Brown sugar
1 tsp. vanilla
2 eggs
2 1/4 c. Flour
1 tsp. salt
1 tsp. soda
12 oz chocolate chips

Cream butter and sugars. Add eggs and vanilla and beat well. Add flour and dry ingredients.

Bake at 375 until lightly brown.

(The traditional Nestles recipe.)

Oatmeal Chocolate Chip Cookies

1 c. sugar
1 c. brown sugar
1 c. oil
2 eggs
1 tsp. vanilla

Mix and add:

2 c. flour
2 c. oatmeal
1 tsp. salt
1 tsp. baking powder

Beat well and add 1 cup of any of the following:

chocolate chips, butterscotch chips, peanut butter chips, raisins, nuts or any combination of the above.

Bake at 350 for 10 minutes if you have any left to bake.

Doo Doo Cookies

2 c. sugar
4 T. cocoa
1/2 c. milk
1 stick butter
2 1/2 c oats
1/2 c. peanut butter
2 tsp. vanilla flavoring

Combine sugar, milk, cocoa, and butter in saucepan. Cook 2 minutes (let boil hard for 1 minute). Remove from heat and add oats, vanilla, and peanut butter. Spoon onto waxed paper.
Makes about 4 dozen cookies.

Ginger Snaps

2 cups almond flour
1/4 lb (1 stick) softened butter
1/2 cup granular Splenda
2 Tablespoons Brown Sugar Twin
2 teaspoons water
1 teaspoon sugarfree vanilla extract
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

Preheat oven to 300°F. Cream butter with Splenda and Brown Sugar Twin in a large bowl. Add water and spices and mix well. Gradually add almond flour and mix to a stiff dough. Form into small balls and place on greased cookie sheet at least 1" apart. Bake at 300°F for 20 minutes. After five minutes in oven, press cookies down with a fork in a criss-cross manner. Continue baking, being careful not to burn and adjusting time for your oven.

Makes 20-24 cookies.

Approximately 1 carb per cookie.

Sugar Cookies

Ingredients:
1 1/4 cups almond flour
1 cup Splenda
1 egg
1/2 teaspoon butter flavored extract
1 teaspoon vanilla extract
1/4 cup butter, softened
Keto Sweet granulated sweetener [optional]

Preheat oven to 350°F.

Mix almond flour with Splenda, sifting until well mixed. In a separate bowl, lightly beat egg and then mix well with extracts and softened butter. Add to dry ingredients and mix really well.

Form dough into 24 small balls and space evenly on two ungreased cookie sheets (most cookie sheets will hold 12 cookies - 4 rows of three - very evenly.) Press moderately to flatten to a silver-dollar pancake size. If you choose, sprinkle liberally with granulated Keto Sweet, just as you would traditional "sugar" cookies.

Bake for approximately 8 minutes at 350°. They will slide right off the cookie sheet. Cool 5 minutes before eating.

Makes 24 cookies. 2 carbs per cookie. (without nuts)

Flourless Peanut Butter Cookies

1 c peanut butter
1 c Splenda
1 egg
2 pinches baking powder
Preheat oven to 350F. Mix ingredients in medium bowl. Drop by teaspoon onto
cookie sheet. Bake for 6-8 minutes. Makes 1 dozen.