Take Two: The version of this recipe calling for a mountain-load of Splenda went unceremoniously into the trash bin – we eat lots of dietary fibre; we don’t need laxatives.
I made a new batch using Silver Spoon’s “Half Spoon”, and blow me down, they were delicious and had virtually no lingering after-taste that is often problematic with artificial sweeteners. The recipe calls for 1/3 cup sugar or Splenda, so I used half that amount of Half Spoon (ie., 1/6 cup) as per the manufacturer’s suggestion. Half Spoon significantly cuts total calories.
I also reduced the size of each cookie to about 2 teaspoons, so I squeezed about 14 cookies out of the total recipe. And those are sugar-free Rice Krispy Treats on the plate with the Chocolate and Rolled Oats Cookies. I call these ‘cookies’ because the recipe originates in Hong Kong, was tweaked in America, and re-tweaked by me in the UK. Credit where credit’s due.
Result? We have a winner here. These are good. I’d serve them to my mother-in-law who’s the best cookie baker in Denmark.
And here’s the recipe: Low Sugar Chocolate and Rolled Oats Cookies