Sinfull Cookies: A low carb twist on Paula Deans Loaded Oatmeal

Okay looking at Paula’s recipe I have posted below, I have made a few changes to make it a little less carbs and fat for us Type 2 diabetics. Lord knows I love Paula Dean  but I have to pick and choose my holiday goodies. I have changed the real butter to Smart Balance blend, used Splenda ,  Egg Beater eggwhites and Blue Diamond almond milk. As always finding diabetic cookbooks and recipes is my goal. I have tried in the past to use whole wheat flour, sometimes it works out great, other times not so great. Now that most of the carbs have been eliminated I think we can use just regular flour.  Enjoy the holidays without adding to your list of sins 🙂 good eating BL

Paula’s Loaded Oatmeal Cookies

Paula Deen

Recipe courtesy Paula Deen

Show: Paula’s Home CookingEpisode: Cookie Swap

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  • 1/2 cup (1 stick) butter, softened ( change to smart balance butter sub)
  • 1/2 cup vegetable shortening  (change to smart balance)
  • 1 1/2 cups packed light brown sugar( I used Splenda brown sugar mix)
  • eggs ( egg beaters egg whites)
  • 1/2 cup buttermilk ( almond milk unsweetened vanilla)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 2 1/2 cups quick-cooking oatmeal
  • 1 cup raisins
  • 1 1/2 cups chopped walnuts
  • 1 teaspoon pure vanilla extract
  • Brown Butter Icing, recipe follows


Preheat oven to 350 degrees F.

Grease 1 or more cookie sheets. Using an electric mixercreamtogether butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sifttogether flour, baking soda, salt, baking powder, ginger, nutmeg,cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.

Brown Butter Icing:

  • 1/2 cup butter ( Smart Balance butter blend)
  • 3 cups sifted powdered sugar( 1.2 cup powdered sugar and the rest Splenda)
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons water

Picture of Paula's Loaded Oatmeal Cookies Recipe

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