Ingredients

3/4 cup (1 1/2 sticks) Blue Bonnet 65 percent vegetable oil spread
3/4 cup firmly packed brown sugar
3/4 cup Splenda brand sweetener
2 eggs
2 teaspoons vanilla
1 cup whole-wheat flour
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
2 cups uncooked oats, quick or old-fashioned
2/3 cup semisweet chocolate chips, regular or mini
1/3 cup finely chopped walnuts
1/3 cup finely chopped pecans

Directions

Heat oven to 350 degrees. In large bowl, beat spread, brown sugar and Splenda on medium speed until well-blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour, wheat germ, baking soda and salt; beat well. Stir in oats, chocolate chips and nuts; mix well. Drop dough by level measuring tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 8-10 minutes, until bottoms are golden brown. Cool 1 minute on cookie sheets; transfer to wire racks. Cool completely. Store tightly covered.

Nutrients per 2 cookies: 120 calories, 60 calories from fat, 7 grams total fat, 1.5 grams saturated fat, 15 mg. cholesterol, 120 mg. sodium, 14 grams total carbohydrates, 1 gram dietary fiber, 2 grams protein.