Cowboy Cookies Low Fat Splenda Recipes

COWBOY COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.

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.

VEGAN COWBOY COOKIES (HEALTHY VERSION)

Steps:

• In a medium sized bowl combine oats, flours, baking soda, baking powder and salt. Set aside.
• In a second bowl beat together water, splenda, brown sugar, soy pudding, flax seeds and vanilla using a wire whisk.
• Fold in half of the flour mixture to moisten, then fold in second half. Just before mixture is completely combined, fold in coconut, chocolate chips and pecans. Mixture will be quite runny, but should be managable using a tbs and your fingers. If its too wet, add a few more oats or more flour.
• For each cookie drop 1 heaping tbs of dough onto a paper-lined or greased cookie sheet. Leave about 2 inches of space between each cookie and flatten slightly with moistened fingers.
• Bake in the preheated oven at 350°F/180°C for 14-16 minutes until edges start to brown.
• Let the cookies rest on the cookie sheet for 5 minutes, then transfer to wire racks to cool completely.

SKINNY COWBOY COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Cream butter, oil & brown sugar.
• Add next ingredients, in order, stirring after each.
• Drop 1 1/2 teaspoon sized cookies onto lightly sprayed cookie sheet. This will make a ball 1 to 1 1/2 inches in diameter. Cookies spread very little when baking, so can be fairly closely spaced.
• Bake for 4-6 minutes. Cool for 2- 3 minutes, then remove from sheet.

COWBOY COOKIES

Steps:

• Place coconut and pecans on a jellyroll pan.
• Place in a 350° oven for 8 minutes or until toasted brown, stirring every 2 minutes.
• Set aside to cool.
• In a large bowl, cream butter and sugars.
• Add eggs and beat well.
• Add dry ingredients and vanilla.
• Stir in oats, chips, coconut and pecans.
• Drop by rounded teaspoon onto greased cookie sheets.
• Bake at 350° for about 12 minutes or until browned.