So this is my latest oatmeal cookie attempt. After two months on pediatric wards, I had brought enough desserts to work that I was thinking about prophylatically placing a floor of nurses and residents on Metformin. So I went for something with less sugar and more fiber (but still enough of a chocolate reward).
These were an invention necessitated by an empty pantry. Having recently moved, I had not purchased chocolate chips, so instead used pieces of Heath bar. These are prebroken into pieces for your convience! I was also almost out of sugar, so artificial sweetner was a pinch hitter (with a little real sugar for texture). There is a LOT of oatmeal in these cookies, so they are very filling. If you like nuts, throw in 1 cups of walnuts or pecans. Enjoy!
- 1 cup butter, softened
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup Splenda
- 2 eggs
- 2 teaspoons vanilla extract
- 1-1/4 cups flour
- 1/2 teaspoon baking soda
- 2 teaspoons coarse sea salt
- 3 cups quick-cooking oats
- 1 cup toffee candy bar pieces
- Preheat oven to 325 degrees Farenheit.
- Cream together butter, sugars, Splenda in a large bowl until smooth.
- Beat in eggs and vanilla.
- Combine flour, baking soda, salt. Stir into creamed mixture.
- Mix in quick oats and candy pieces.
- I used a 1/2″ scoop to create uniform small cookies. Heaping spoonfuls would also work. Drop these onto ungreased, nonstick cookie sheets.
- Bake 10-12 mins or just until edges start to brown.
- Allow to cool and store in airtight containers for up to a week. The flavors actually intestify the longer they are stored. (If cookie get hard, place a piece of bread into the container to lend the cookies some moisture).