3 cups quick cooking oats
1 cup flour
1 teaspoon baking soda
1 1/2 cups Splenda granulated
2 eggs
1/2 cup oil
8 ounces crushed pineapple, undrained
1 cup sweetened flaked coconut
1 cup shredded carrots
1 cup dried cranberries
1 cup chopped walnuts
1 teaspoon vanilla extract

Heat oven to 350°F. Spray baking sheets with nonstick cooking spray. Combine oats, flour and baking soda. Combine Splenda, eggs and oil, stirring till blended. Add remaining ingredients, stirring just till blended. Add dry ingredients and stir till blended. Drop by tablespoonfuls 1 1/2 inches apart onto prepared baking sheets. Bake 10-11 minutes till lightly browned.