Must-Have Chocolate Chip Cookies

Oats, raisins, and peanut butter add a nutritional bonus to traditional chocolate chip cookies. It's the perfect diabetic dessert.



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Servings: 40
Yield: 40 cookies
Prep Time: 20 mins
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Ingredients
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    1   cup 
    raisins
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    1/2  cup 
    boiling water
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    1/2  cup 
    peanut butter
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    1/4  cup 
    butter, softened
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    1/2  cup 
    sugar or sugar substitute* equivalent to 1/2 cup sugar
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    1/2  cup 
    refrigerated or frozen egg product, thawed, or 2 eggs
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    1   teaspoon 
    ground cinnamon
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    1   teaspoon 
    vanilla
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    1/2  teaspoon 
    baking soda
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    1/2  cup 
    all-purpose flour
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    1 1/4  cups 
    rolled oats
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    1   cup 
    semisweet chocolate pieces or chunks

Directions
1.
Preheat oven to 350 degree F. In a small bowl, combine raisins and boiling water; set aside.
2.
In a large bowl, combine peanut butter and butter; beat with an electric mixer on medium speed for 30 seconds. Add sugar or substitute, egg, cinnamon, vanilla, and baking soda. Beat until combined. Add flour; beat until smooth. Stir oats.
3.
Drain the raisins; stir raisins and chocolate pieces into oat mixture.
4.
Drop by rounded teaspoons onto ungreased cookie sheets. Bake about 10 minutes or until lightly browned. Transfer to wire racks; let cool. Makes about 40 cookies.
Note
  • *Sugar Substitutes: Choose from Splenda Granular or Sugar Twin or Sweet 'N Low packets in bulk. Follow package directions to use product amount equivalent to 1/2 cup sugar. With Sweet 'N Low, you'll get about 34 cookies.
Make Ahead Tip
  • Prepare cookies as directed. Store at room temperature for up to 2 days.
Nutrition information
Per Serving: cal. (kcal) 87, Fat, total (g) 4, chol. (mg) 3, sat. fat (g) 2, carb. (g) 12, fiber (g) 1, pro. (g) 2, sodium (mg) 47, Other Carb () 1, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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