This is a wonderfully simple cookie with all the goodness of oatmeal and real butter. For the best results, mix the dough and refrigerate for at least 24 hours before baking. Press the dough down before baking if you want a traditional looking cookie--these do not spread. Also, these cookies taste amazing after they have completely cooled. I notice that immediately after baking, I can taste the baking soda in these, but after several hours that's not the case. I think it is the Splenda that is used. When I took these to work I let everyone know there was no flour and no white sugar and was told they never would have known by the taste. You could also just use one or the other type of chocolate chip, but mixing the two definitely enhances the flavor.
2 1/2 c
old fashioned rolled oats put through food processor (resembles cornmeal--should take about 3 1/4 to 3 3/4 rolled oats(
dark brown sugar
milk chocolate chips
semi-sweet chocolate chips
unsalted butter, room temperature
1With mixer, cream butter, Splenda and brown sugar until smooth and creamy. Add eggs, one at a time, and mix until thoroughly blended.
2Add baking soda, salt, vanilla and oatmeal. Blend well.
3Finally fold in chocolate chips
4Bake on ungreased cookie sheet in a 350 degree preheated oven for ten minutes or until edges begin to slightly brown.