Ingredients:
1 cup butter
4 ounces Splenda Brown Sugar*, or 1 ¼ cups golden brown sugar
¼ cup Splenda Blend, or ½ cup white sugar
2 eggs
2 ½ tablespoons milk
2 teaspoons vanilla
1 cup Aloha Tofu Okara
¾ cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt
2/12 cups quick cooking oatmeal
1 cup dried cranberry
1 cup chopped pecans, or macadamia nuts
1 cup chocolate chips (optional)
Preparation:
Beat together butter and sugars with an electric beater.
Next, add in eggs, milk, and vanilla and mix on low speed.
Then, add in okara and flour, baking powder and salt.
Finally, add in oatmeal, cranberries, nuts, and chocolate chips and mix well.
Using a small ice cream scoop, (1 ¼” diameter) drop on ungreased cookie sheet. Bake 375 degrees for 15-20 minutes.
*4 ounces Splenda Brown Sugar = ¾ cup
