Chocolate Chip Cookies With Splenda Recipe 385

Steps:

• 1. DIRECTIONS: Preheat oven to 375 degrees F. Line cookie sheet with parchment paper, or spray with non stick cooking spray.
• 2. Combine flour, baking powder, baking soda, & salt in a small bowl. Set aside.
• 3. Mix butter and brown sugar blend in a large bowl. Stir in eggs one at a time.Beating after each addition. Add vanilla & mix. Stir in flour mixture & mix to blend,then fold in chocolate chips.
• 4. Drop dough by rounded tablespoon onto cookie sheets. Bake for 11 to 13 minutes.
• 5. Remove from oven,and allow cookies to remain on cookie sheet at least 2 minutes, and then remove and place on wire rack to cool completely.

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 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.

Steps:

• Preheat oven to 350. Sift together flour and baking soda and set aside.
• In large bowl, cream together the butter, brown sugar, fiber supplement and white sugar. Beat in the instant pudding powder until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto greased cookie sheet (line with foil for easy clean up).
• Bake for 10 to 12 minutes until edges are golden brown.

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.