Speaking of cookies and home baked goods?

oh and... sorry to break it to you but those chocolate chip cookies at my house were made with the diabetisweet :)

I know they were I didn;t like the plain choc chip but the ones with the pecans were the ones that I ate, I think the pecans canceled out the aftertaste of the diabeta sweet

You know I am not a fan of the diabetisweet but the cookies were both good to me. I really liked the pecan ones more but I didn't feel the after taste was over powerin in either cookie;)

Maybe I was just proud that I had made them

I use the unbleached white flour for most of my recipes if you use splenda make sure it is granulated Splenda D O NOT USE BAKING SPLENDA  it is 1/2 sugar and it makes me dump, I also us 4ounnces of unsweetened applesauce in all my recipes that I use Splenda for example when I make 3 batches of Pizzelles I use 12 oz of unsweetened applesauce. Splenda tends to dry out cakes & cookies when baking. I use the applesauce even in cakes, for the brown sugar in the chocolate chip recipes I DO NOT use Diabeta swet I don't like the aftertaste, I mix whatever it says to use for brown sugar I take taht amount and cover it with SF maple syrup, your cookies will be fine just a little lighter in color,
any ? just call me 215-760-6117
Susan