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Brink's Nutty Oatmeal Chocolate Chippers




Source of Recipe


ConAgra Foods


Recipe Introduction


1st Prize - Lower-Calorie Cookies & Bars 2004 "Search For The Ultimate Oatmeal Cookie" Contest




List of Ingredients




3/4 cup Blue Bonnet®-stick, (1 1/2 sticks)
3/4 cup firmly packed brown sugar
3/4 cup Splenda® brand sweetener
2 eggs
2 teaspoons vanilla extract
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 semi-sweet chocolate chips, regular or mini
1/3 cup finely chopped walnuts
1/3 cup finely chopped pecans


Recipe



Heat oven to 350°F.
In large bowl, beat Blue Bonnet, 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.
* If using old fashioned oats, add 2 tablespoons flour. 1 egg and 2 egg whites may be substituted for 2 whole eggs.