CHOCOLATE MINT CHIP COOKIES
Makes @50 Cookies
¼ cup instant oatmeal
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) light butter, softened
1 cup brown sugar, packed
¾ cup Splenda granulated
½ cup fat-free egg substitute
2 tsp vanilla
1 (10 ounces) Andes® Peppermint Crunch baking chips
1/3 of a 12 ounce bag of semi-sweet chocolate morsels
Preheat oven to 350°.
In a medium bowl, whisk together the flour, oatmeal, baking soda and salt; set aside.
In a large mixing bowl, cream together the butter, brown sugar and Splenda on medium until creamy. Gradually add the egg substitute and the vanilla.
Add the dry ingredients to the butter mixture.
|Love this 'chute' attachment!!|
Using a spoon or fork, mix in the peppermint and chocolate.
Place about an inch or so apart on a cookie sheet and bake for 13 minutes. Remove from oven.....remove from cookie sheet and cool on a wire rack.
MY SPIN: This is a recipe I've been using for almost 15 years but changed it up to use the peppermint instead of chocolate chunks. You can also add a cup of chopped nuts if you want to. I didn't figure up the P+ on this recipe because you might make your cookies bigger or smaller and it would also depend upon how many pieces of chocolate or peppermint in each cookie......too many variables.