Chocolate Chip Walnut Cookies Splenda Food

SPLENDA BLEND -- CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Combine flour, baking soda, and salt in a small bowl, set aside.
• Beat butter, Splenda sugar blend, brown sugar, and vanilla at medium speed with an electric mixer until blended; add eggs, one at a time, mixing well after each addition; scrape sides of bowl; Gradually add flour mixture, beating until blended, stir in chocolate chips.
• Spoon rounded tablespoons of cookie dough onto ungreased cookie sheets; Bake cookies 9 to 11 minutes or until lightly browned, remove from oven and cool on a wire rack.

CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F. Line baking sheets with parchment paper.
• In a bowl, combine flour, baking powder, baking soda, and salt.
• In a mixing bowl, mix together vegetable oil spread and Splenda Brown Sugar Blend.
• Mix in eggs one at a time. Stir in vanilla extract.
• Mix in flour mixture, then fold in chocolate chips.
• Drop dough by rounded tablespoons onto baking sheets.
• Bake for 11-13 minutes. Allow cookies to cool slightly before transferring to wire racks to cool completely.

CHOCOLATE CHIP WALNUT COOKIES

Steps:

• Preheat oven to 350°F.
• Line two baking sheets with parchment paper. Spread out walnuts on baking sheet and bake for 8 minutes or until golden brown and lightly toasted. Remove from oven and set aside.
• Beat butter, granulated sugar and brown sugar in bowl of electric mixer on medium speed until smooth. Add eggs one at a time, beating thoroughly. Stir in vanilla extract.
• Combine flour, baking soda, cinnamon, and salt in a medium bowl and stir to combine. Slowly add dry ingredients to wet ingredients and beat for about 1 minute or until combined.
• Stir in chocolate chips and chopped walnuts. Form cookie dough into 1-inch balls and place onto prepared baking sheet. Lightly press down on each round ball with the back of a spoon to flatten slightly before baking.
• Bake for 10 to 12 minutes or until lightly golden. Cool 2 minutes on pan, then transfer to wire racks to cool completely.

CHOCOLATE CHIP & WALNUT COOKIES (SPLENDA)

Steps:

• Preheat oven to 375 degrees and spray 2 cookie sheets with butter-flavored cooking spray.
• Cream margarine and Splenda together in a bowl using a sturdy spoon.
• Stir in egg and vanilla.
• Add flour, baking soda and salt.
• Mix gently to combine (dough will be stiff).
• Fold in chocolate chips and walnuts.
• Drop by tablespoonful to form 24 cookies.
• Lightly flatten cookies with bottom of a glass sprayed with cooking spray.
• Bake for 8-10 minutes.
• Place cookie sheets on wire racks and cool.

BEST CHOCOLATE CHIP WALNUT COOKIES

Steps:

• In a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside.
• Preheat oven to 375 degrees.
• In mixer bowl combine butter and sugars; beat until fluffy and well blended.
• Beat in egg.
• Add vanilla and mix well.
• Gradually add flour mixture until just blended.
• Stir in chocolate chips and walnuts (if used).
• Drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets.
• Bake until cookies are well browned (12 to 14 minutes).
• Cool on wire racks.

KRISTINE'S SPLENDA CHOCOLATE CHIP -COCONUT COOKIES

Steps:

• Cream eggs, margarine, vanilla and Splenda. Add flours, baking soda, coconut, chocolate chips and nuts. Drop by spoonfuls onto greased cookie sheets. Bake at 375 degrees for 11 minutes.

CHOCOLATE CHIP COOKIES WITH SPLENDA RECIPE - (3.8/5)

Steps:

• Preheat oven to 375 degrees F. Line cookie sheets with parchment paper. Combine flour, baking powder, baking soda and salt in small bowl. Set aside. Mix butter and SPLENDA® Brown Sugar Blend in a large bowl. Stir in eggs one at a time. Add vanilla and mix. Stir in flour mixture. Fold in chocolate chips. Drop dough by rounded tablespoons onto cookie sheets. Bake for 11-13 minutes. Allow cookies to cool for 2 minutes before moving to wire racks to cool completely.

SPLENDA CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F. Combine flour, baking soda, and salt in small bowl set aside.
• Beat butter, Splenda, brown sugar and vanilla at medium speed with an electric mixer until blended. Add eggs one at a time mixing well after each addition. Scrape sides of bowl. Gradually add flour mixture beating until blended. Stir in chocolate morsels.
• Spoon rounded Tbsp. of cookie dough onto ungreased cookie sheet.
• Bake for 9-11 minutes or until lightly brown. Cool on wire rack.

SOFT SPLENDA CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Beat butter, shortening, and vanilla.
• Beat in sugar, brown sugar, and pudding mix.
• Beat in eggs.
• Gradually mix in flour and baking soda.
• Fold in cocolate chips/nuts.
• Mold dough into 36 balls (roughly the size of ping pong balls).
• Place on ungreased cookie sheets.
• Bake 12 minutes if you would like a soft cookie, longer if you prefer crispy cookies.