Last night's post was written immediately post-baking. The cookies were still warm, and as such, were perhaps not a great representation of the final, final product. So, a day and several cookies later, I've now drawn the hard-won conclusion that, in fact, after everything...the cookies are still awesome.
After cooling down and "settling," the cookies proved to be extremely moist and suprisingly light. They have a nice, warm brown-sugar smoothness to them with just a hint of a cinnamon kick. It occurs to me that it was technically incorrect of me to substitute the 1/2 c. dark brown sugar with the 1/2 c. Splenda Brown Sugar Blend (SBSB), only because the SBSB package instructs you to cut the amount by half when substituting for brown sugar; in other words, I should technically only have used 1/4 c. of the SBSB. But rules are for people who don't have a better idea, and I, for one, am quite pleased with the end result. (It is worth noting, though, that if you want a crispier cookie, reducing the SBSB wouldn't be a bad idea).
These cookies have passed two important tests today: 1) I've eaten several of them without going into a coma (or even significanly raising my glucose levels) and 2) They were a hit with the ladies in the Women's Group I facilitate out at the homeless outreach center where I work (and those ladies don't bullshit, believe me).
So, the oatmeal cookies were a hit. I think my next experiment from The Big Book of Diabetic Desserts will be the sugar cookies; I'm hoping to find a way to combine the diabetic sugar cookie recipe with the skills I pick up from Cookie Craft to make awesome Easter cookies for the fam (and a big thanks to my idol, Bakerella, for turning me on to the Cookie Craft book in the first place). But Easter's still a ways off, so I'm open to suggestions for what I should try out in the meantime. Pies, cakes, breads? Oh my!
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