Prep 30 mins
Cook 16 mins
This recipe comes from the Quaker Oatmeal website. 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!
- 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
- Heat oven to 350°F.
- In large bowl, beat vegetable spread, brown sugar and Splenda on medium speed of electric mixer until well blended.
- Beat in eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Add combined flour, wheat germ, baking soda and salt; beat well.
- Stir in oats, chocolate chips and nuts; mix well.
- Drop dough by level measuring tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake 8 to 10 minutes, until bottoms are golden brown.
- Cool 1 minute on cookie sheets; transfer to wire racks.
- Cool completely.
- Store tightly covered.
I wouldn't make these again. They came out very similiar to cookies with less fat (like applesauce in place of the butter). I've liked other similiar recipes better. I did use sugar rather than splenda.