Karen - oatmeal cookie help please!
 

Hi Karen! Tonight I tried to make LC oatmeal cookies, altering a simple recipe I had by substituting brown Sugar Twin, Splenda, and whole wheat flour. This recipe I used was as follows:

1 egg
1 cup butter
1/2 cup brown sugar twin
1 cup Splenda
1 1/4 cup whole wheat flour
1 1/4 cup rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
1 tsp Vanilla
1 tsp cinnamon

The cookies came out tasting great, but had a really odd texture. They were very dry and crumbly. I prefer cookies with a chewy, gooey sort of texture (which is why I decided to try making oatmeal cookies in the first place :D ). I was wondering if you might have a suggestion for getting that texture in these. I thought about adding 1/2 cup of oil, but was not sure if you might have a better suggestion.

Thanks in advance!
Robin

I'm no chef but I noticed that nobody had answered you yet.. have you tried adding an extra egg? I would think that would give them a chewier texture.

Jenn

Sugar is what gives cookies the chew. So the next best - or worst, depending on your perspective :) - thing would be a sugar alcohol.

Do you have Dana Carpenders 500 Low-Carb Recipe cookbook? She has a recipe for oatmeal cookies which she describes as "Oh. My. God." I haven't tried them myself, but her book gets raves.

Karen

Thanks Karen! I never would have thought that nice chewyness came from sugar :) I will check out the Dana Carpender book, thank you for the recommendation. I have been craving oatmeal cookies something fierce lately!

Robin

I wonder.. when I've made from scratch cakes that were too dry, I added sour cream to the recipe. oatmeal sourcream cookies might be interesting.