Prep Time: 15 minutesBake Time: 10 minutesMakes: 4 1/2 dozen cookies Ingredients :
3 cups (750 ml) quick-cooking oats•
1 cup (250 ml) all-purpose flour•
1 tsp (5 ml) baking soda•
1 1/2 cups (375 ml) SPLENDA® No Calorie Sweetener, Granulated•
2 large eggs•
1/2 cup (125 ml) canola oil•
1 (8-oz) can (227 g) crushed pineapple, un-drained•
1 cup (250 ml) flaked coconut•
1 cup (250 ml) shredded carrots•
1 cup (250 ml) dried cranberries•
1 cup (250 ml) chopped walnuts•
1 tsp (5 ml) vanilla extract
3 cups (750 ml) quick-cooking oats•
1 cup (250 ml) all-purpose flour•
1 tsp (5 ml) baking soda•
1 1/2 cups (375 ml) SPLENDA® No Calorie Sweetener, Granulated•
2 large eggs•
1/2 cup (125 ml) canola oil•
1 (8-oz) can (227 g) crushed pineapple, un-drained•
1 cup (250 ml) flaked coconut•
1 cup (250 ml) shredded carrots•
1 cup (250 ml) dried cranberries•
1 cup (250 ml) chopped walnuts•
1 tsp (5 ml) vanilla extract
Directions:
PREHEAT oven to 350° (180° C). Lightly spray cookie sheets with vegetable cooking spray.•
COMBINE oats, flour and soda; set aside.•
COMBINE SPLENDA® Granulated, eggs, and canola oil in a large mixing bowl, stirring until blended. Add pineapple with juice, coconut, carrots, cranberries, walnuts, and vanilla, stirring until blended. Add dry ingredients, stirring until blended.•
DROP dough by tablespoonfuls, 1 1/2 inches apart, onto prepared cookie sheets.•
BAKE 10 to 11 minutes or until lightly browned. Transfer to wire racks to cool.
Yummy and healthy too; what a combination.I hope they're good PIC.
