Chocolate Chip-Walnut Cookies My Way

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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 vote

Comments:

3 Comments

Serves:

20 - cookies; (large)

Prep:

20 Min

Cook:

10 Min

Ingredients

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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

How to Make Chocolate Chip-Walnut Cookies My Way

Step-by-Step

1Chocolate Chip-Walnut Cookies My Way

Preheat oven to 350 degrees F.

In a blender, pulse oats until fine*
(I use my 'Nutria-Bullet').
2IN: a large bowl, combine oats with flour, baking soda, salt, and cinnamon.
3IN: a separate large bowl, with an electric mixer,
cream together butter, sugars, and vanilla.

ADD: eggs and mix until smooth and creamy.
4STIR IN: oats/flour mixture; mix well.
5STIR: in chocolate chips and nuts 1/2 cup at a time into dough; mix well.
6SPOON: rounded 1/4 cup portions onto UNGREASED baking sheets, about 2 inches apart.
7BAKE: 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).