Brown sugar crackle cookies, simply delicious!

• Ingredients
• 2 2/3 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups Splenda brown sugar
• 1/4 cup butter, softened
• 1/4 cup olive oil
• 3 large egg whites
• 2 teaspoons vanilla extract

1. Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.
2. Stir together flour, baking powder, baking soda and salt in a small bowl. Beat together brown sugar splenda, butter, oil, eggs and vanilla in a mixing bowl with an electric mixer on high speed until smooth, making sure no lumps of splenda remain, about 1 minute. Stir in the dry ingredients until completely blended. (The dough will be stiff.)
3. Divide the dough in half and press each half into a flat disk. Roll out one of the disks on a lightly floured surface to a 1/4-inch thickness. Cut out cookies with a 2-inch round cookie cutter, placing the cookies 1 inch apart on the prepared baking sheets. Repeat with the remaining dough. Press the scraps together and cut out additional cookies. Bake the cookies, one sheet at a time, until they are puffed in the middle and browned around the edges, 8 to 10 minutes. Let stand for about 2 minutes on the baking sheets, then remove to a wire rack to cool completely.