Brink's Nutty Oatmeal Chocolate Chippers |
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Prep Time: 30 Minutes Cook Time: 16 Minutes |
Ready In: 46 Minutes Servings: 6 |
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It won the Search For The Ultimate Oatmeal Cookie, lower-calorie division. Last night, I was positively craving oatmeal cookies, so I decided to make them-they are DELICIOUS. Ingredients:
3/4 cup blue bonnet 65% extra-light vegetable oil spread |
3/4 cup brown sugar, firmly packed |
3/4 cup splenda granular (or sugar) |
2 eggs |
2 teaspoons vanilla |
1 cup whole wheat flour |
1/4 cup wheat germ |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 cups quick-cooking rolled oats, uncooked |
2/3 cup semi-sweet chocolate chips |
1/3 cup finely chopped walnuts |
1/3 cup finely chopped pecans |
Directions:
1. Heat oven to 350°F.
2. In large bowl, beat vegetable spread, brown sugar and Splenda on medium speed of electric mixer until well blended.
3. Beat in eggs, one at a time, beating well after each addition.
4. Beat in vanilla.
5. Add combined flour, wheat germ, baking soda and salt; beat well.
6. Stir in oats, chocolate chips and nuts; mix well.
7. Drop dough by level measuring tablespoonfuls 2 inches apart onto ungreased cookie sheets.
8. Bake 8 to 10 minutes, until bottoms are golden brown.
9. Cool 1 minute on cookie sheets; transfer to wire racks.
10. Cool completely.
11. Store tightly covered.
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