No Raisin Oatmeal Chocolate Chip Cookie
This is my personal favorite chocolate chip cookie! If you love oatmeal
raisin cookies, sorry folks, I omitted the raisins. I also added a touch
of honey which gives the cookie a subtly sweet taste, which goes very
well with a fresh brewed cup of java in the morning! You can use
molasses if you like, or you can totally omit the honey. Either way, you
will still end up with a wonderfully moist and delightful oatmeal cookie
with loads of rich and creamy chocolate chips! I used extra dark chips
in this recipe, but you can always use your favorite kind.
Ingredients:
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup Butter flavor Crisco shortening (or margarine if you prefer) 3/4
cup Splenda Sugar Blend for Baking
1/4 cup Splenda Brown Sugar Blend
2 large eggs
1 1/2 teaspoons vanilla
1 teaspoon honey (if your honey is in a little plastic bear, just give
him a little squirt:), and honey optional by the way! 2 1/2 cups
uncooked old-fashioned oatmeal
1 cup Ghirardelli semi-sweet chocolate chips (or your favorite brand)
Directions:
Preheat oven to 350 degrees.
Stir in flour, baking soda, and cinnamon in a medium bowl.
Beat shortening, Splenda Sugar Blend for Baking and Splenda Brown Sugar
at medium speed with an electric mixer until creamy. Add eggs, vanilla
and honey, beating until completely blended. Slowly add the flour
mixture, beating at low speed until blended.
Stir in oatmeal and chocolate chips.
Spoon rounded tablespoons of cookie dough onto baking sheets.
Bake 10-12 minutes or until lightly browned. Remove from oven and cool
on wire rack.
This recipe makes about 3 dozen medium sized cookies
May the spirit of Christmas bring you peace,
The gladness of Christmas give you hope,
The warmth of Christmas grant you love Merry Christmas~Angelique~
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