Brink's Nutty Oatmeal Chocolate Chippers

Submitted by hannahactually

"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!"

 

• Ready In: 46mins
• Ingredients: 13
• Yields: 5 dozen
• Serves: 30

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.

Reviews

[ShaGun]

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.