Ingredients

1-1/2 cups sifted all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup butter, softened

1/2 cup firmly packed light brown sugar

1 cup SPLENDA

1 large egg

1 teaspoon vanilla extract

1-1/2 cups old-fashioned rolled oats

1 cup Girardelli semisweet chocolate chips

Preparation

  1. Mix together flour, baking soda & cinnamon.
  2. Beat together butter, brown sugar, & SPLENDA at medium speed until light & fluffy. Beat in egg & vanilla.
  3. At low speed, beat in flour mixture until blended. Fold in oats & chocolate chips. Cover with plastic wrap; chill for 1 hour.
  4. Preheat oven to 350 F. Grease two baking sheets.
  5. Shape dough into 1-inch balls. Place cookies 2 inches apart on prepared cookie sheets. Flatten each cookie slightly.
  6. Bake cookies until lightly browned around edges, 10-12 minutes. Transfer baking sheets to wire racks to cool slightly. Transfer cookies to wire racks to cool.