I cannot remember the last time I made cookies. Really, since Scott developed Type II Diabetes, I have almost stopped baking.
I used to bake once a week. I made our bread and then, while the oven was hot; I made cakes, pies, cookies, brownies, etc. Then I stopped baking bread because I could get it for $1 for two grocery bags full at the H2O. And with using Splenda, yech! The products don’t rise and the aftertaste was horrid.
We know that brown sugar or molasses is taken up by the bloodstream slower than white sugar, but it is still sugar. I finally decided to try Stevia. I bought some packets at the Safeway and we like it on cereal and in coffee. I tried it today in the cookies. The cookies are fluffy and no aftertaste.
Preheat oven to 325F
2 cups butter or margarine
2 cups brown sugar
3 packets of stevia, each packet has sweetening power of 2 tsp. (I use less because I find stevia super sweet)
2 tsp vanilla, use the real stuff
4 ½ cups unbleached flour
1 ½ tsp baking soda
½ tsp salt
I put ½ the dough into a jellyroll pan and sprinkled the top with 2 cups chocolate chips
On 1/3 of the pan, I added 1 cup walnut pieces
The other ½ the dough I added 1 cup rolled oats and pressed into a 9x13 pan and sprinkled the top with 2 TBSP sesame seeds.
On 2/3 of the pan, I added 1 cup walnut pieces.
Bake 20 -25 min or until golden brown.
Cool in the pans. Cut and serve. I will freeze a majority of the cookies for later.