You know these cookies…the ones with all the goodies crammed into them!  Really, it’s totally up to you how much or how little you use – but I’m tellin’ ya…the more innards, the more they look like CowPIES!!!



1 cup flour

1/2 teaspoon soda

1/4 teaspoon salt

1 1/2 teaspoon baking powder

1/2 cup butter

1/2 cup Whey Low Granular

1/2 cup Whey Low Gold, packed

1 egg

1/2 teaspoon vanilla

1 cup oatmeal

1 cup sf chocolate chips or chunks OR sugar free M&M-type candies

1/2 cup chopped nuts – peanuts, walnuts, pecans…whatever you love

Preheat overn to 350 degrees.

In a small bowl combine the flour, soda, salt, and baking powder and set aside.  In a large bowl cream the butter, WL Granular, and WL Gold until light.  Beat in the egg and vanilla.  Stir in the flour mixture along with the oatmeal, chocolate, and nuts.  Drop by spoonfuls onto a cookie sheet  (these will spread a bit) and bake for 10-12 minutes or until set.

I make BIG cookies…and nobody ever makes them the same size…so the stats are for the WHOLE recipe.  Divide by how many you end up with!

Total Recipe: 2876 Calories; 59 g Protein; 174 g Tot Fat; 385 g Carb; (360 NET Carbs); 25 g Fiber; 63 g Sugar; 1343 mg Sodium

8 Comments Add yours

  1. Janell says:

    Hi Linda,

    I’ve never seen the Whey Low products. I have always ordered my sugar from the BE site. I may have to give a try to this new product. Thanks for letting us know about new products.

  2. Linda says:

    Just be careful, doll…they are still fructose/lactose/sucrose – they just process it differently so that it does hit our systems a little slower.

    But it could cause trouble if eaten in quantity!!

  3. Jess says:

    Hi Linda,

    Those cookies look delicious! Question – Did you use old fashioned oats or quick oats for these? Do you think there would be much of a difference between the two oats? Thanks!

    1. Linda says:

      I used old fashioned. It won’t make too much difference. The quick oats tend to make cookies more cake-like…whereas the old fashioned make them more chewy and flattened – if that makes sense!

      1. Jess says:

        Yes, thank you! I really love your site 🙂

  4. Chris Steley says:

    Can splenda be substituted for the Whey products in your recipes?

    1. Linda says:

      They can…however in cakes, muffins, quick bread – things where you need the sugar’s properties for texture, rising, or tender crumb, it’s not recommended as it doesn’t cream with the butter until really light and fluffy like sugar does with fat.

      In cookies it’s easier to use Splenda because they don’t have the texture of cake or quick breads.

      Some will use xylitol granular and have good success with that, also.

  5. AmyRene says:

    Another phenomenal recipe.Thank you Linda! Oh and I substituted half the flour with almond flour and they turned out PERFECT. Hubby can’t stay away!

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