Chocolate Chip & Cranberry Oatmeal Cookies (Gymadre)
| Prep Time: 15 min | Serves: 40 |
| Cooking Time: 8 min | Yield: 40 cookies |
Chocolate chip oatmeal cookies with dried cranberries made with Splenda Blend brown sugar.
Ingredients
- 1 1/2 cups All-purpose Flour
- 1/2 cup Brown Sugar Blend
- 1/2 cup Granulated Splenda
- 3 cups Oatmeal Quick Oats
- 2 egg
- 1/2 cup I Can't Believe It's Not Butter Original
- 1/2 cup All-purpoe Vegetable Oil
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1 1/2 cups Craisins Original Sweetened Dried Cranberries
- 12 oz Semi-Sweet Chocolate Chips
Directions
Cream butter, oil, sugar, eggs and vanilla.
Combine flour, salt & baking soda, then add to wet mixture.
In the bowl used for the flour, measure out the oatmeal and toss the cranberries in it, separating them. The oatmeal helps to un-clump the dried fruit- I always do this with raisins too.
Add the oatmeal and cranberry dry mixture to the dough, and lastly add the choc chips.
Using a tablespoon or small scoop drop dough (or roll with hands-it will feel a little oily) to form cookies on sprayed sheets or use silicone pan liners (Silpat). You will get approximately 20 per sheet.
Bake at 350° for 8 minutes, just barely golden-so they're nice and moist. Remember, they firm up once they cool.