| PEANUT BUTTER COOKIES | | CHOCOLATE CHIP COOKIES | | OATMEAL COOKIES |

| HOME |

Ingredients

1 cup butter of margarine, softened

½ cup creamy or chunky peanut butter

½ cup SPLENDA Sugar Blend for Baking

½ cup packed SPLENDA Brown Sugar Blend

1 teaspoon vanilla extract

1 large egg

1 1/3 cups NESTLE TOLL HOUSE Peanut Butter & Milk Chocolate Morsels

1 teaspoon baking soda

2. Combine Flour and baking soda in small bowl. Set aside.

3. Beat Butter, Peanut butter, Splenda Sugar, Blend for Baking, Splenda Brown Sugar blend and vanilla extract in large bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in Morsels.

4. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in Splenda Sugar Blend for Baking.

5. Bake for 8 -10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes. Remove to wire racks to cool completely.

Ingredients

1 cup butter

1 cup brown sugar

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2/3 cup white chocolate chips

2/3 cup milk chocolate chips

2/3 semisweet chocolate chips

1/3 cup chopped walnuts

1/3 cup chopped pecans

1/3 cup chopped almonds 

2. In a medium bowl, cream together the butter, brown sugar, and white sugar.  Mix in the eggs and vanilla. Combine the flour, baking soda, baking powder, and salt; add to butter mixture, and stir until just blended.  With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips.  Stir in the walnuts, pecans, and almonds.  Drop dough by heaping spoonfuls onto ungreased cookie sheets.

3. Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely 

Ingredients

1/2 cup butter, softened

1/2 cup butter flavored shortening

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all- purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

3 cups rolled oats

1 cup raisins

2. In large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt: stir into the sugar mixture.  Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3. Bake 10 - 12 minutes until light golden. Do not over bake.  Let them cool for 2 minutes before removing from the cookie sheets to completely.  Store airtight container.