Sensibly Delicious Oatmeal-Butterscotch Cookies

March 18, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for some Sensibly Delicious Oatmeal-Butterscotch Cookies. To make these Cookies you’ll be needing All Purpose Flour, Baking Soda, Ground Cinnamon, SPLENDA® Sugar Blend for Baking, Brown Sugar, Old Fashioned Oats, NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe  needs! Enjoy and Eat Healthy in 2021  Https://www.cooksrecipes.com/index.html

Sensibly Delicious Oatmeal-Butterscotch Cookies
A winning combination, SPLENDA® and NESTLÉ® TOLL HOUSE® have teamed up to give you these ‘sensibly delicious’ cookies.

Recipe Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/3 cup SPLENDA® Sugar Blend for Baking*
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11 ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Cooking Directions:
1 – Preheat oven to 375°F (190°C).
2 – Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, SPLENDA® Sugar Blend for Baking, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
3 – Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 4 dozen cookies.

*3/4 cup SPLENDA® No Calorie Sweetener, Granular can be substituted for SPLENDA® Sugar Blend for Baking.

For Pan Cookie Variation: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until very lightly browned. Cool completely in pan on wire rack. Makes 4 dozen bars.

Nutritional Information Per Serving (1/48 of recipe): Calories: 130 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 4.5 g Cholesterol: 20 mg Sodium: 90 mg Carbohydrates: 16 g Dietary Fiber: 1 g Sugars: 10 g Protein: 1 g.
https://www.cooksrecipes.com/cookie/sensibly_delicious_oatmeal-butterscotch_cookies_recipe.html

Diabetic Dessert of the Week – Chunky Peanut Butter Triangles

January 14, 2021 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is, Chunky Peanut Butter Triangles. These Delicious Triangles are made using All Purpose Flour, Baking Soda, Peanut Butter, Light Butter, Splenda Brown Sugar Blend, Splenda Sugar Blend for Baking, Egg, Vanilla Extract, and NESTLÉ TOLL HOUSE® Semi-Sweet Chocolate Chunks. Chocolate and Peanut Butter, what’s not to like! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Chunky Peanut Butter Triangles
What’s not to like about this delicious recipe? Chocolate chunks and peanut butter — a great combination that can’t be beat.

Recipe Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup creamy or chunky peanut butter
1/2 cup (1 stick) light butter, softened
1/3 cup packed Splenda® Brown Sugar Blend
1/4 cup Splenda® Sugar Blend for Baking
1 large egg
1 teaspoon vanilla extract
1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – Combine flour and baking soda in small bowl; set aside.
3 – Combine peanut butter, butter, Splenda® Sugar Blend for Baking and Splenda® Brown Sugar Blend in large bowl; beat at medium speed until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks. Press into ungreased 13x9x2-inch baking pan, distributing chocolate chunks evenly.
4 – Bake 18 to 20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars; slice each bar in half diagonally.
Makes 42 bars.

Nutritional Information Per Serving (1/42 of recipe; 1 bar): Calories 110 | Calories from Fat 50 | Fat 6g (sat 2.5g) | Cholesterol 10mg | Sodium 50mg | Carbohydrates 12g | Fiber 1g | Sugars 8g | Protein 2g.
https://www.cooksrecipes.com/diabetic/chunky_peanut_butter_triangles_recipe.html

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