Autumn Harvest Oatmeal Cookies
1 serving Kroger Carbmaster Vanilla Yogurt
1 1/2 cup brown sugar SPLENDA
1 1/2 cup granulated SPLENDA
3 egg whites
1 1/2 teaspoons vanilla extract
1 teaspoon pumpkin spice (optional)
1 1/2 cups Red Mill Oat Flour flour
* I've partially substituted vanilla protein powder to this receipe before also...just for a little extra MUSCLE! ;)
1 teaspoon baking soda
1 teaspoon ground cinnamon (I add more, but ♥ me some CINNAMON!)
3 cups rolled oats
1/2 cup dried cranberries
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, cream together the yogurt, both sugars (SPLENDA) until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cinnamon & pumpkin spice; stir into the sugar mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
3.Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing.