Ingredients for Cowboy Cookies Low Fat Splenda
- Splenda Granular
- ½ cup packed light brown sugar
- Reduced Fat Margarine
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup rolled oats
- 1 cup semi-sweet chocolate chips
- Roasted Almonds
- ½ cup raisins
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How to Make Cowboy Cookies Low Fat Splenda
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup Splenda, ½ cup packed brown sugar, and ½ cup reduced-fat margarine until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup rolled oats, 1 cup chocolate chips, ½ cup chopped nuts (walnuts or pecans recommended), and ½ cup raisins.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
29g
Fat
5g
Carbs
4g