Chocolate Oatmeal Cookies
Chewy cocoa oatmeal cookies, with hints of vanilla and almond, take no time at all to mix and bake.
- Serves: 40
- Prep Time: 15 Minutes
- Total Time: 33 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 40
Serving Size: 1 cookie.
- Amount Per Serving
- Calories:
- 50
- Calories from Fat:
- 20
- Total Fat:
- 2g
- Saturated Fat:
- 0g
- Cholesterol:
- 10mg
- Sodium:
- 55mg
- Total Carbs:
- 7g
- Dietary Fiber:
- 1g
- Sugars:
- 6g
- Protein:
- 1g
DIRECTIONS
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA® Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
NOTE
Serving Size: 1 cookie
INGREDIENTS
- 1 cup all-purpose flour
- 1 1/4 cups rolled oats
- 6 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons trans-free margarine, softened
- 1/2 cup SPLENDA® Sugar Blend
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
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