Brink's Nutty Oatmeal Chocolate Chippers

• 34 cup blue bonnet 65% extra-light vegetable oil spread
• 34 cup brown sugar, firmly packed
• 34 cup Splenda granular (or sugar)
• 2 eggs
• 2 teaspoons vanilla
• 1 cup whole wheat flour
• 14 cup wheat germ
• 1 teaspoon baking soda
• 12 teaspoon salt
• 2 cups quick-cooking rolled oats, uncooked
• 23 cup semi-sweet chocolate chips
• 13 cup finely chopped walnuts
• 13 cup finely chopped pecans

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

blue bonnet, brown sugar, splenda, eggs, vanilla, whole wheat flour, germ, baking soda, salt, quickcooking, semisweet chocolate chips, walnuts, pecans

Taken from www.food.com/recipe/brinks-nutty-oatmeal-chocolate-chippers-142379 (may not work)