Zutaten für Decadent Oatmeal Cookies
- Unsalted Butter
- Vegetable Shortening
- Splenda Sugar Blend For Baking
- Splenda Brown Sugar Blend
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Kosher Salt
- All Purpose Flour
- Whole Wheat Pastry Flour
- 2 cups rolled oats
- Dried Cranberries
- ½ cup chocolate chips (or other mix-ins of your choice)
- Walnuts
- Sweetened Flaked Coconut
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Zubereitung von Decadent Oatmeal Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ½ cup shortening, and ¾ cup Splenda (or granulated sugar, to taste) until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon instant coffee granules.
- In a separate bowl, whisk together 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 3 cups all-purpose flour, and 2 cups rolled oats.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in ½ cup chocolate chips (or other mix-ins of your choice), and any additional ingredients like nuts, dried fruit, or spices.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently flatten each cookie with a buttered spatula.
- Bake for 10-12 minutes, or until the edges are golden brown. Keep an eye on them as ovens vary.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
13g
Fat
14g
Carbs
4g
