Ingredients for Brink's Nutty Oatmeal Chocolate Chippers
- Extra Light Vegetable Oil Spread
- 1 cup packed light brown sugar
- Splenda Granular
- 2 large eggs
- 1 teaspoon vanilla extract
- Whole Wheat Flour
- 1/2 cup wheat germ
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Quick Cooking Rolled Oats
- Semi Sweet Chocolate Chips
- Walnuts
- Pecans
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How to Make Brink's Nutty Oatmeal Chocolate Chippers
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened margarine, brown sugar, and Splenda until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, wheat germ, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the rolled oats, chocolate chips, and chopped nuts.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
30g
Fat
5g
Carbs
5g
