Reduced-Sugar Oatmeal, Chocolate Chip, and Pecan Cookies

The mini-morsels disperse better in the batter, but you can use regular chocolate chips too.

Total: 1 hour, 26 minutes
Yield: Makes 3 dozen (serving size: 1 cookie)

1/4  cup  chopped pecans

1 1/4  cups  all-purpose flour

1  cup  uncooked regular oats

1/2  teaspoon  salt

1/2  teaspoon  baking powder

1/4  teaspoon  baking soda

3/4  cup  granular sweetener

1/2  cup  firmly packed brown sugar sweetener

1/3  cup  butter, softened

1 1/2  teaspoons  vanilla extract

1  large egg

1/3  cup  semisweet chocolate mini-morsels

Parchment paper

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

2. Whisk together flour and next 4 ingredients. Beat sugar sweeteners and butter at medium speed with an electric mixer until well blended. Add vanilla and egg, beating until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in toasted pecans and mini-morsels.

3. Drop dough by tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.

4. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool completely (about 20 minutes).

Note: We tested with Whey Low 100% All Natural Granular Sweetener and Gold Brown Sugar Sweetener. This variation is slightly more dense and has a chewier texture, but it's equally delicious