Reduced Sugar Strawberry n' Oats Cookies
These Cookies are a cakey treat you certainty won't forget anytime soon! They're light on sugar, but sweet as ever, so you'll never know the difference! It's all thanks to those delicious strawberries, so enjoy away!
Ingredients
- 2½ cups Strawberries divided, 1¼ cup simmered, ¾ cup reserved
- 1½ sticks Butter softened
- ½ cup Cream cheese
- 2 Eggs room temp
- 1 cup Splenda brown sugar blend
- 2 tsp Vanilla extract
- 3 cups AP flour
- 2 cups Rolled protien oats Kodiak is a nice brand
- ¾ cup Walnuts chopped
- 1 tsp Baking soda
- 1 tsp Salt
Instructions
- First step, take out the eggs and butter. Set them aside so they can come to temperature. Take your strawberries and chop them up. Toss 1½ cups into a small sauce pot and reserve the remaining 1 cup.
- Bring the pan to medium heat until the strawberries give off a faint smell (you may see steam at this point). Stir frequently as not to let the strawberries burn on the bottom, but let them get nice and soft.
- After about 10 minutes, mash up the strawberries in the pot and continue stirring for another couple minutes to let some of the moisture reduce. Remove from heat and set aside to cool.
- Pre-heat oven to 350°
- While that is cooling, get a large bowl and mix together the butter and cream cheese by hand. A rubber spatula works well to combine the two.
- Once fully combined, add in the Splenda blend and cooled strawberries. A whisk is easier to use at this point, but a rubber spatula will still work well.
- Scrape the bowl down as needed and whisk in your eggs. Add vanilla and the remaining chopped strawberries until just mixed in.
- In a separate bowl, combine all dry ingredients, including walnuts, then pour into the strawberry mixture.
- Using a rubber spatula, mix until just combined.
- Portion cookies out on a parchment covered tray (about the size of large gooey golf balls) and bake for 12-15 minutes or until tops of cookie do not look shiny. Plate and enjoy.