adjusted oatmeal cookies

1/2 cup (1 stick or 4 ounces) butter, softened
1/4 cup brown sugar
1/3 cup splenda
1 egg
1/2 teaspoon vanilla extract
-
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt
in my baked goods)

2 cups rolled oats
1/2 cup chocolate chips
1/2 cup walnuts

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and
vanilla until smooth. In a separate bowl, whisk the flour, baking
soda, cinnamon and salt together. Stir this into the butter/sugar
mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge
and then scoop it, or scoop the cookies onto a sheet and then chill
the whole tray before baking them. You could also bake them right
away, if you're impatient, but I do find that they end up slighly less
thick.

The cookies should be two inches apart on a parchment-lined baking
sheet. Bake them for 10 to 12 minutes (your baking time will vary,
depending on your oven and how cold the cookies were going in), taking
them out when golden at the edges but still a little
undercooked-looking on top. Let them sit on the hot baking sheet for
five minutes before transferring them to a rack to cool.