Whole Wheat Oatmeal Craisin Cookies

Whole Wheat Oatmeal Craisin Cookies

time: 30 minutes
makes about 2 dozen cookies

 Ingredients:
1/2 cup butter/margarine, softened
1/3 cup SPLENDA Brown Sugar blend (or 2/3 packed light brown sugar)
1 egg
1/2 teaspoon vanilla
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups old-fashioned oats (I'm sure instant would work fine too)
3/4 cup craisins (or raisins)
1/3 cup chopped walnuts (optional)

Preheat oven to 350°F (175°C).

In large mixing bowl, cream together butter and brown sugar.  Add egg and vanilla and mix until smooth.  In separate bowl, mix the flour, baking soda, cinnamon and salt together.  Stir this into the butter/sugar mixture.  Stir in the oats, craisins and walnuts (optional).

Bake for 8-10 minutes until center is set. (I baked mine on my pizza stone, so time may vary depending on what kind of pan you use.)  Let cool on cooling racks. 

Chocolate Chip Swirl Cupcakes

I adapted the recipe from this website: Betty Crocker Chocolate Chip Swirl Cake  But I wanted to make cupcakes so here is how I changed it.

I sprayed muffin tins with Pam "Baking" Spray. It's not the plain cooking spray, it is the specifically made for baking with flour in it. It does wonders in getting everything out of pans.

I filled the cups (18) about half-way with the plain white batter and then put a spoonful of chocolate batter in. I swirled them around and then baked at 325 for 16-17 minutes, with toothpick test. I let them cool in the pans for a couple minutes and then took them out to finish cooling on the cooling rack.

After they were mostly cooled, I dipped the bottoms in powdered sugar. I then frosted the tops with the vanilla frosting, threw a little mini chocolate chips on and drizzled with chocolate syrup.

TIP: Be sure to follow the mixing directions on the cake mix box. Mixing for the amount of time really does make a huge difference. That is what makes them fluffy and fall apart. Enjoy!!!