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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 104.3
  • Total Fat: 4.0 g
  • Cholesterol: 21.3 mg
  • Sodium: 88.9 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.5 g

View full nutritional breakdown of Lara's Splenda Oatmeal Chocolate Chip Cookies calories by ingredient
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Lara's Splenda Oatmeal Chocolate Chip Cookies

Submitted by: LARAKULPA

Introduction

A little twist on the Splenda Crispy Chewy Oatmeal Cookies - these add chocolate chips instead of raisins.

You can substitute lots of things to reduce the calories and fat in these:

Swap egg beaters for the eggs.
Swap applesauce (or use benecol or take control) for the butter.

You can also add more spices... either more cinnamon (I did that), nutmeg, ginger, or allspice. Part of what makes oatmeal cookies great is the flavor!
A little twist on the Splenda Crispy Chewy Oatmeal Cookies - these add chocolate chips instead of raisins.

You can substitute lots of things to reduce the calories and fat in these:

Swap egg beaters for the eggs.
Swap applesauce (or use benecol or take control) for the butter.

You can also add more spices... either more cinnamon (I did that), nutmeg, ginger, or allspice. Part of what makes oatmeal cookies great is the flavor!

Number of Servings: 32

Ingredients

    * 1 1/2 cups all-purpose flour
    * 1 teaspoon baking soda
    * 1 teaspoon ground cinnamon
    * 1 cup butter, softened
    * 1 cup SPLENDA® Sugar Blend
    * 2 large eggs
    * 1 tablespoon molasses
    * 1 1/2 teaspoons vanilla extract
    * 3 cups old-fashioned oatmeal, uncooked
    * 1 cup semi-sweet chocolate chips

Directions

Makes 32 cookies, one cookie per serving.

1. Preheat oven to 350 degrees F.
2. Stir together flour, soda, and cinnamon. Set aside.
3. Beat butter and SPLENDA® Sugar Blend at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.
4. Stir in oats and chocolate chips.
5. Drop dough by rounded tablespoons (real tablespoons, not the measuring spoons!) onto lightly greased baking sheets (spray sheets with PAM).
6. Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.

***** You can always make just a few of these at a time. Freeze the rest in single portions (one cookie) between waxed paper and then whenever you have a craving, pull out a few, plop them onto a sheet and add a few extra minutes to the bake time!

Store in an airtight container.

I like to have one or two of these in the morning if I'm in a rush or don't feel like eating too much for breakfast.


Number of Servings: 32

Recipe submitted by SparkPeople user LADYDELALUNA.





TAGS:  Desserts |

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