Lara's Splenda Oatmeal Chocolate Chip Cookies
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
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