Splenda Chocolate Chip Cookies Recipes

Steps:

• 1. Preheat oven to 375 degrees F. Line Cookie sheets with parchment paper
• 2. Combine flour, baking powder, baking soda and salt in small bowl. Set aside.
• 3. 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. Add 1 cup of nuts if desired.
• 4. 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.

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.

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.

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.