Instructions
Preheat oven to 350 degrees.
In a medium bowl, whisk together oats, coconut, flour, raisins, baking soda and salt; set aside.
Using an electric mixer, beat butter with the Splenda Brown and Truvia until light and fluffy, scraping down bowl as necessary.
Add egg and vanilla; beat until blended. Gradually add oat mixture; mix until just until combined.
Drop dough by rounded tablespoonfuls – I use a small metal ice cream type scoop – 2 inches apart, onto two baking sheets.
Bake until cookies are golden brown but still soft to the touch, 12 to 14 minutes .
Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
Pro-Tip: Tell yourself you can have ONE after dinner.
Do not wait until 8:00 pm to have “some” while you watch more TV. Do not tell yourself they will be nice to munch on over coffee on the back porch with your morning coffee since you don’t have to rush to the office right now. ONE after a meal so you can have a “treat” while your surgical tool limits your portions because you already ate ample protein & veggies.
