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.
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.
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 Directions
Prepare cookies as directed. Store at room temperature for up to 2 days.
Nutrition information
Calories 87, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 3 mg, Sodium 47 mg, Carbohydrate 12 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Other Carbohydrate 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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