Crunchewey Carrot Cranberry Cookies

• 3 cups quick-cooking oats
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 12 cups Splenda sugar substitute
• 2 large eggs
• 12 cup canola oil
• 8 ounces can crushed pineapple, un-drained
• 1 cup flaked coconut
• 1 cup shredded carrot
• 1 cup dried cranberries
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract

1. PREHEAT oven to 350.
2. Lightly spray cookie sheets with vegetable cooking spray.
3. COMBINE oats, flour and soda; set aside.
4. COMBINE SPLENDA Granular, eggs, and canola oil in a large mixing bowl, stirring until blended.
5. Add pineapple with juice, coconut, carrots, cranberries, walnuts, and vanilla, stirring until blended.
6. Add dry ingredients, stirring until blended.
7. DROP dough by tablespoonfuls, 1 1/2 inches apart, onto prepared cookie sheets.
8. BAKE 10 to 11 minutes or until lightly browned.
9. Transfer to wire racks to cool.

quickcooking oats, flour, baking soda, splenda sugar, eggs, canola oil, pineapple, flaked coconut, carrot, cranberries, walnuts, vanilla

Taken from www.food.com/recipe/crunchewey-carrot-cranberry-cookies-447830 (may not work)