Splenda Monster Oatmeal & Peanut Butter cookies
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 254.7
- Total Fat: 15.6 g
- Cholesterol: 7.6 mg
- Sodium: 117.7 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 1.9 g
- Protein: 4.8 g
View full nutritional breakdown of Splenda Monster Oatmeal & Peanut Butter cookies calories by ingredient
Introduction
These are a favorite at my work and church. These are a favorite at my work and church.Number of Servings: 36
Ingredients
-
3 eggs
1/2c SPLENDA sugar or 1 c regular sugar
1/2 c SPENDA brown sugar or 1 cup regular brown sugar
1 stick butter
1 tsp vanilla
2 tsp baking soda
1 c peanut butter creamy or chunky
4 1/2 c quick cook oatmeal (not instant)
1 c milk chocolate or semi sweet chocolate chips
1/2 c m&m candies
Directions
Preheat oven to 325.
Line cookie sheets with parchment paper.
I use a melon scooper to make mine small for snack size, but any size spoon will do.
In Large bowl, Mix egg beaters or 3 eggs, brown sugan, sugar, butter (best if real butter is used) vanilla with electric mixer until creamy.
Stir in remaining ingredients and mix with wood or durable spoon.
Best if REFRIGERATED for 1/2 hr so butter is more solid.
Scoop or drop by tablespoon 2 inches apart onto cookie sheet.
Bake 10-12 minutes. They will appear undone, do not overbake. Carefully transfer parchment paper w/cookies onto a wire rack to cool. If parchment is not used, let cookies stand 3 minutes before transferring individually to wire rack to cool. When completely cooled, store in resealable plastic bags.
Enjoy!
Serving Size: 36-60
Line cookie sheets with parchment paper.
I use a melon scooper to make mine small for snack size, but any size spoon will do.
In Large bowl, Mix egg beaters or 3 eggs, brown sugan, sugar, butter (best if real butter is used) vanilla with electric mixer until creamy.
Stir in remaining ingredients and mix with wood or durable spoon.
Best if REFRIGERATED for 1/2 hr so butter is more solid.
Scoop or drop by tablespoon 2 inches apart onto cookie sheet.
Bake 10-12 minutes. They will appear undone, do not overbake. Carefully transfer parchment paper w/cookies onto a wire rack to cool. If parchment is not used, let cookies stand 3 minutes before transferring individually to wire rack to cool. When completely cooled, store in resealable plastic bags.
Enjoy!
Serving Size: 36-60