Source: The Joslin Diabetes Healthy Carbohydrate Cookbook by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center

These are chewy cookies - not too sweet, with a pleasing texture for young children.

Servings

1 cup white all purpose flour
0.5 tsp baking soda
0.25 tsp ground cinnamon
0.12 tsp salt
0.33 reduced fat margarine (80%) , at room temperature
0.25 cup brown sugar substitute, granulated
3 tbsp packed brown sugar
2 oz Sugar, white, granulated, packet
1 Eggs, large, raw
3 tbsp fat free milk
0.5 tsp vanilla extract
1.5 cup old fashioned rolled oats
0.5 cup Raisins, unsulfured

1 Preheat the oven to 350°F.
2 Line a large baking sheet with parchment paper.
3 On a waxed piece of paper, sift together the flour, baking soda, cinnamon and salt. Set aside.
4 Using an electric mixer on medium speed, cream the margarine, bbrown sugar substitute, brown sugar and granulated sugar until light and fluffy. Add the egg, milk and vanilla. Beat well.
5 Gradually add the flour mixture, 1/4 cup at a time, beating after each addition.
6 By hand, stir in the oats and raisins. Bake until golden brown, about 10 to 12 minutes.
7 Drop by rounded teaspoonfuls onto the prepared baking sheet at least 2 inches apart.
8 Transfer the cookies to wire racks to cool.

These are chewy cookies - not too sweet, with a pleasing texture for young children. They are best eaten still warm from the oven.