Ingredients:
3/4 cup blue bonnet 65% extra-light vegetable oil spread
3/4 cup brown sugar, firmly packed
3/4 cup Splenda granular ( or sugar)
2 eggs
2 teaspoons vanilla
1 cup whole wheat flour
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick-cooking rolled oats, uncooked
2/3 cup semi-sweet chocolate chips
1/3 cup finely chopped walnuts
1/3 cup finely chopped pecans
Directions:
Heat oven to 350 F.
In large bowl, beat vegetable spread, brown sugar and Splenda on medium speed of electric mixer until well blended.
Beat in eggs, one at a time, beating well after each addition.
Beat in vanilla.
Add combined flour, wheat germ, baking soda and salt; beat well.
Stir in oats, chocolate chips and nuts; mix well.
Drop dough by level measuring tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake 8 to 10 minutes, until bottoms are golden brown.
Cool 1 minute on cookie sheets; transfer to wire racks.
Cool completely.
Store tightly covered.
Servings: Serve
Time preparation: 30 min.
Time total: 46 min.