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BRINK'S NUTTY OATMEAL CHOCOLATE CHIPPERS

Active Time : 1 Hour 30 Minutes
Total Time : 1 Hour 30 Minutes
Serves : 30
INGREDIENTS
  • 3/4 3/4 cup = 1-1/2 sticks cup Blue Bonnet®-stick
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup Splenda® No Calorie Sweetener, Granulated
  • 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 quick-cooking or old fashioned oats cups Quaker Oats®
  • 2/3 cup semisweet chocolate morsels, regular or mini
  • 1/3 cup finely chopped walnuts
  • 1/3 cup finely chopped pecans
DIRECTIONS

Heat oven to 350°F.

In large bowl, beat Blue Bonnet, brown sugar and granulated sweetener 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.