Recipe: Butter Pecan Cookies with Protein

This recipe is a revision of my oatmeal/choco chip/pecan cookies with protein. (click that to see that recipe!) Both recipes are a revised version of Quaker's Vanishing Oatmeal Cookies recipe that is found on the inside of the lid of a tub of Quaker oats! These butter pecan cookies are yummo and NO one can tell they are not a sugary cookie! Granted, they are not sugar free, but they are lower sugar and totally yummy!

Butter Pecan Cookies with Protein
1 1/2 cups (3 sticks) margarine (I use light Blue Bonnet)
3/4 cup brown sugar (not Splenda brown sugar, just brown sugar--I've already changed it!)
1 1/2 cups granulated Splenda
3 eggs OR 3/4 cup egg substitute
2 tsp vanilla
1 1/2 cups all purpose flour
1/2 cup almond flour
2 scoops Unjury unflavored protein powder
2 tsp baking soda
2 tsp cinnamon
3/4 to 1 tsp salt
4 cups oats
11 oz bag butterscotch baking chips OR 1 cup butterscotch chips and 1 cup chocolate chips
6 oz bag chopped pecans (about 1 1/2 cups)

Blend the margarine, brown sugar and the Splenda. Then add the eggs and vanilla and mix again. In a separate bowl, combine the flours, protein powder, baking soda, cinnamon and salt. Mix those really well and then add to the wet mixture. Mix well. Then stir in the baking chips and nuts. Once those are well distributed, add the oats but add like 3 cups and then add more till you get a nice thick mix that isn't terribly wet. It usually takes 4 cups, but I've used as little as 3 1/2.

These bake at 350 for 10 to 12 minutes. Store in cookie jar, tin, or just a rubbermaid or tupperware bowl with lid. This recipe makes about 40-48 large cookies (2 1/2 to 3" in diameter). Each cookie is about 150 calories, 18 carbs (2 fiber) and about 4 grams of protein when computed using pecans as the nuts.

NOTE: If you choose to make these cookies withOUT the protein powder, you must add in 1/2 cup of flour (of your choice) to make this recipe work! If you don't have the almond flour, you can use another flour (spelt, whole wheat, etc) or use another scoop of protein powder and 1/4 cup more all purpose flour.