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BRINK'S NUTTY OATMEAL CHOC. CHIPPERS




Source of Recipe


Stacy Brinkerhoff of Lake Alfred, Fla.,


List of Ingredients




3/4 cup (1-1/2 sticks) Blue Bonnet® 65% vegetable oil spread
3/4 cup firmly packed brown sugar
3/4 cup Splenda® brand sweetener
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 Quaker® Oats
(quick or old fashioned, uncooked)*
2/3 cup semisweet chocolate chips, regular or mini


1/3 cup finely chopped walnuts
1/3 cup finely chopped pecans


Recipe



If using old fashioned oats, add 2 tablespoons flour.

Heat oven to 350°F.

In large bowl, beat 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.

MAKES ABOUT 5 DOZEN