1 cup butter
1 cup light brown sugar
or 1/2 cup Splenda Brown Sugar
2/3 cup white sugar
(or 1/3 cup Splenda Baking Sugar)
2 eggs
1 teaspoons almond extract
1 teaspoon vanilla
2.5 cups all-purpose flour
1 cup Bran
1 cup ground flax
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats
1.5 cups chocolate chips
(I like to mix white, milk or whatever)
1 cup mix dried fruit
(I use blueberries, raisins, cranberries or whatever I have on hand)
1 cup chopped pecans or walnuts (optional)
1 cup tart apple, diced small (optional)
In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg, almond extract and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, bran, flax, chocolate chips and nuts. Drop by golf ball sized balls onto cookie sheets.
Stick cookies into the refrigerator to cool and harden and then stick them into a freezer bag and into the freezer.
Note: You can leave out the chocolate chips but I find they add a lot of decadence for the cost of a few small pieces.
When you're ready to eat them pull them out of the bag and stick them into the oven at 350 degrees (preheated). Lightly grease cookie sheets. Bake for 16-18 minutes in the preheated oven. Don't overcook. Remove from baking sheets to cool on wire racks.
This allows you to make just one or two cookies at a time and not have a bunch of cookies sitting around tempting you.