No Flour Chocolate Chip Oatmeal Cookies Recipes

Steps:

• With mixer, cream butter, Splenda and brown sugar until smooth and creamy. Add eggs, one at a time, and mix until thoroughly blended.
• Add baking soda, salt, vanilla and oatmeal. Blend well.
• Finally fold in chocolate chips
• Bake on ungreased cookie sheet in a 350 degree preheated oven for ten minutes or until edges begin to slightly brown.

Steps:

• Place the first 7 ingredients in a mixer, mixing till blended. Stir in the remaing ingredients.
• Spoon on to a parchment lined cookie sheet pan.
• Bake in a preheated 350 degree oven for 15-20 minutes.
• Remove and let set for 5 minutes.

Steps:

• In small bowl, mix oats, flours, baking powder, baking soda and salt with whisk; set aside. In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg and vanilla. Gradually add oat mixture, beating on low speed just until combined. Stir in chocolate chips and nuts.
• Shape dough into 16x1 1/2x1 1/2-inch log; wrap in plastic wrap. Refrigerate 1 hour or until firm.
• Heat oven to 350°F. Unwrap dough. Using serrated knife, cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet.
• Bake 9 to 11 minutes or just until edges are golden. Cool 2 minutes; remove from cookie sheet to cooling rack.

Steps:

• Line bottom and sides of 8-inch square pan with foil or parchment paper. Spray foil with cooking spray. In large bowl, mix cereal and oats; set aside.
• In large microwavable bowl, microwave cookie butter, honey and brown sugar uncovered on High 2 to 3 minutes, stirring every 30 seconds, until mixture is boiling and slightly thickened.
• Pour over cereal mixture in bowl; stir until evenly coated. Gently stir in chocolate chips. Using buttered back of spoon, press mixture very firmly in pan. Refrigerate about 1 hour or until firm enough to cut.
• For bars, cut into 4 rows by 4 rows. Store covered at room temperature up to 1 week.