Chocolate Chip-Walnut Cookies My Way

Name: Chocolate Chip-Walnut Cookies My Way
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 20 - cookies; (large)
Ingredients: 1/2 c rolled oats* (see directions for best results); 1 1/2 c all-purpose flour; 1 1/4 tsp baking soda; 1/4 tsp salt; 1 tsp cinnamon; 1 c (2 - sticks) butter, salted (softened); 3/4 c 'splenda' granulated sugar; 3/4 c 'splenda-blend' brown sugar, packed; 1 1/2 tsp vanilla extract; 2 large eggs; 1/2 c mini semi-sweet chocolate chips; 1/2 c vanilla or white chocolate chips; 1/2 c walnuts, finely chopped

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By penny jordan
@PennyLJ55

CHOCOLATE-CHIP-WALNUT COOKIES~MY WAY...
This is an old family recipe that I have tweaked a bit using 'Splenda' products instead of sugar.
I am always experimenting with recipes and replacing the sugar with 'Splenda' products ... working to help keep my blood sugar in check and at the same time attempting to satisfy my sweet tooth on occasion. Maybe it will help others with diabetes. Unfortunately, I don't have a carbohydrate or calorie count per cookie. :(

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

20 - cookies; (large)

Prep:

20 Min

Cook:

10 Min

Ingredients

1/2 c

rolled oats* (see directions for best results)
1 1/2 c

all-purpose flour
1 1/4 tsp

baking soda
1/4 tsp

salt
1 tsp

cinnamon
1 c

(2 - sticks) butter, salted (softened)
3/4 c

'splenda' granulated sugar
3/4 c

'splenda-blend' brown sugar, packed
1 1/2 tsp

vanilla extract
2 large

eggs
1/2 c

mini semi-sweet chocolate chips
1/2 c

vanilla or white chocolate chips
1/2 c

walnuts, finely chopped
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How to Make Chocolate Chip-Walnut Cookies My Way

Step-by-Step

Chocolate Chip-Walnut Cookies My Way

Preheat oven to 350 degrees F.

In a blender, pulse oats until fine*
(I use my 'Nutria-Bullet').
IN: a large bowl, combine oats with flour, baking soda, salt, and cinnamon.
IN: a separate large bowl, with an electric mixer,
cream together butter, sugars, and vanilla.

ADD: eggs and mix until smooth and creamy.
STIR IN: oats/flour mixture; mix well.
STIR: in chocolate chips and nuts 1/2 cup at a time into dough; mix well.
SPOON: rounded 1/4 cup portions onto UNGREASED baking sheets, about 2 inches apart.
BAKE: about 10 to 12 minutes, OR until cookies are light brown and soft in the middle.

WHEN: cool, store in a sealed container to keep soft.
(Prepared dough may be stored overnight; but should be baked within 48 hours).