okay, these didn't just turn out well, they are amazing.
i just had to share. i made up the recipe while i was baking some oatmeal raisin cookies for my daughter and DH. i hope you enjoy it- if you try it, please post and let me know how it turned out for you! for me they are pretty much indistinguishable from the real deal, for around 2 net carbs a piece. you should get 32 cookies out of this recipe if you can keep your fingers out of it! (the whole recipe has about 64 grams of net carbs[fiber subtracted], without nuts or raisins.)

preheat oven to 375 F.

beat together:
1/2 c. cool butter
20 pkts splenda
1/2 t. blackstrap molasses (scant)

add 1 egg. and beat.

in a seperate bowl, combine:
1 cup of thick cut rolled oats (not quick cooking) chopped just a little in a food processor
1/4 c. vital wheat gluten
2/3 c. whole grain oat flour (try bob's red mill)
1 t. baking powder
1/2 t. baking soda
a dash of cinnamon

add dry ingredients to wet, spoon into 32 cookies, bake approx. 8min or until light golden brown. according to your taste, you may want to add a little more splenda, or a little salt, but neither of these should affect the consistency. if you decide to add raisins, snip them into tiny pieces to get the most flavor bang for your carb buck. nuts are wonderful, but don't forget to add the carbs to your total!

All ri-i-i-i-i-i-ght!

These sound doable and delicious. I have a great recipe for what I call "Loaded Oatmeal Cookies" that have in them peanut butter, coconut and raisins ... I make them about the size of a walnut and they are extremely satisfying.

If you added 1/4 c. each of the three ingredients I just mentioned you'd have an add 4 carbs for the PB, 4 for the coconut (these are all usable -- subtracting the fiber) and about 6 for the raisins, though 1/4 c. would be a lot.

We're planning to make cookies this weekend and I think these will be it!

Thanks!

---Amy

Did I do something wrong? i'm counting ~110g for the full recipe

beat together:
1/2 c. cool butter - 0
20 pkts splenda - 20
1/2 t. blackstrap molasses (scant) - 3.65

add 1 egg. and beat. - .6

in a seperate bowl, combine:
1 cup of thick cut rolled oats (not quick cooking) chopped just a little in a food processor - 46!!
1/4 c. vital wheat gluten - 12
2/3 c. whole grain oat flour (try bob's red mill) - 26
1 t. baking powder - 2
1/2 t. baking soda
a dash of cinnamon

Total carbs: 110.25 (3.44g per cookie, for 32 cookies)

i go by dr. atkins count for thick rolled oats-
http://atkins.com/global/carb-count...tml?cat=cereals

if this is inaccurate- i'm sorry! honest whoops. they are still amazing for under four grams a piece. and full of protein too. i didn't have a prob with them causing cravings, i'm sorry if i led anyone into temptation! darn conflicting carb counters...

but still, did you like them?

Hmm, maybe I got the wrong thing - I got plain Quaker oats - not the quick cooking kind. Is that the right stuff? That says 23 carbs per half cup dry.

I haven't made them yet (I got scared when I saw the carb count)! I may try them next week though

Paradox, which rolled oats did you use?

From Bob's Red Mill I see two different kinds.
1) Oats, Rolled, Regular Old Fashioned
2) Oats, Rolled, Thick

Also, where did you find the Bob's Red Mill whole gran oat flour? I've found a bunch of the other flours, but not this one.

Finally, where do you get vital wheat gluten? Never heard of this before.

Thanks,
Mike

I tried these last night and like them very much. I did not add nuts or raisins as I'm a cookie monster and was in a hurry to have a cookie. They really are very good! I've noticed that the two flavors of LC cookies I've tried -- Peanut Butter and Oatmeal, have been a tad dry, but I'm thinking it comes with the territory -- the ingredients we have to work with when LC baking. The flavor is very nice though. They hit the spot!

Thanks for sharing your recipe...

Karen
In Montana

mle_ii --

You can get any Bob's Red Mill product from www.bobsredmill.com, which is what I had to do to get oat flour and guar gum, as no one has it around here.

The prices are okay and shipping isn't too bad. It's a convenient outlet if you don't have the availability in a local store.

---Amy

mind-full or KarenMT, what kind of rolled oats did you use? I see a lot of different kinds.

I got mine at the health food store. I asked for plain rolled oats and she handed me a plastic bag that looked hand-packaged.

Karen, MT

I believe the original recipe called for thick-cut, but check the labels for the lower carb count. I'm not sure if there's a huge difference, but that's what you want to find.

As for hand-packaging, a lot of stores buy in bulk and then package in smaller amounts. I just bought several packages online of Stevia/Erythritol blend and plain Erythritol that came in double-thickness Glad-Lock bags! Computer-printed labels on the front and very "hand-packaged" looking, but accurate weight and the product I wanted.

Good luck in the oat department!

---Amy

totally off the subjectt of the recipe, though it sounds lovely, you look JUST like drew barrymore. how pretty!

Can anyone advise please?

In my past hi-carb life i would have oats for breakfast every day and really miss them; these cookies sound delicious but I thought oats were choc-full of carbs? Is it a case of them being choc-full of fibre aswell, so they balance out? Also, what stage of the diet do you think it would be safe to start playing with ingredients like oats?

Any help much appreciated...dying to try these...

I would definitely consider oats high in carbs. Just remember - this recipe only uses one cup of oats, and it makes 32 cookies. The serving size is divided up into a much smaller number of carbs than a bowl of oats.