Cowboy Cookies Low Fat Splenda Recipes

COWBOY COOKIE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, with an electric mixer, cream the shortening, granulated sugar, and brown sugar. Add eggs and the vanilla and beat until well blended. Stir in the flour, baking soda, salt, and baking powder. Add oats, nuts, chocolate chips and coconut, mix until combined. Spoon cookie mixture onto greased foil lined cookie sheet. Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool.

COWBOY COOKIES (LOW FAT & SPLENDA)

Steps:

• Cream together Splenda and brown sugar with margine; add eggs and vanilla.
• Blend in flour, baking powder, baking soda and salt; mix well.
• Add rolled oats, chocolate chips, nuts and raisins; mix.
• Place cookie dough 1-teaspoon size on greased cookie sheet; bake 375 degrees 12 to 14 minutes.

OATMEAL FRUIT COOKIES (LOW FAT)

Steps:

• Preheat oven to 300 degrees. Prepare cooking sheet with a light coat of cooking spray or parchment paper.
• Using a mixer, blend together the margarine/butter, sugar, extract and egg white in a medium sized bowl.
• Combine oatmeal, flour, baking soda, cinnamon, and ginger. Mix into the wet ingredients.
• Stir in by hand the cranberries, raisins and nuts (if using).
• Drop mounded tablespoons of dough onto the prepared cookie sheets. Bake for 16-18 minutes. Lightly flaten the dough with the back of a spoon.
• Remove from the oven and allow the cookies to rest for 2 minutes. Cookies should be lightly browned on the edges. Transfer to wire racks and allow the cookies to cool.
• Serve or store in an air tight container.

HEALTHY COWBOY COOKIES

Steps:

• Preheat oven to 325.
• Let the dates soak in the hot water until softened, about ten minutes.
• Meanwhile, mix together the flour, baking powder, baking soda, salt, and cinnamon in a bowl.
• In a separate bowl, beat the beans until mashed.
• Blend or food process the dates until a thick paste is formed. An immersion blender is helpful for this step.
• Add the melted butter, date paste, white sugar, eggs, and vanilla to the beans one at a time, mixing well after each addition.
• Gradually stir in the flour mixture until just combined.
• Stir in the chocolate chips, oats, coconut and pecans.
• Drop cookies by spoonfuls onto ungreased baking sheet and flatten some because they will not spread out naturally, and bake for 9-10 minutes. Even if the cookies do not look quite done, take them out and let them cool for 10 minutes on the baking sheet, during which time they should finish cooking. (I am not talking about really undone cookies, just ones that look like they need a minute or two more to bake).
• Tip: I can never eat an entire batch of cookies before they go bad, so I bake up what I want right away, form the rest of the dough into cookie-sized balls or discs, and freeze them in a container between layers of waxed paper. You only have to add a minute or two more to the baking time for frozen cookie dough.