Soft Chocolate Chip Cookies
Recipe from Diabetic Living

Soft and satisfying, this chocolate chip cookie recipe features whole grain oats and yogurt.


Soft Chocolate Chip Cookies

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Ingredients
  • 1  cup
    rolled oats
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  • 1/2  cup
    butter, softened
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  • 1  cup
    packed brown sugar
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  • 1  teaspoon
    baking soda
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  • 1/4  teaspoon
    salt
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  • 1  8-ounce container
    plain low-fat yogurt
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  • 2 
    eggs
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  • 1  teaspoon
    vanilla
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  • 2-1/2  cups
    all-purpose flour
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  • 2  cups
    semisweet chocolate pieces (12 ounces)
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Directions
1.
Place oats in a shallow baking pan. Bake in a 375 degree F oven about 10 minutes or until toasted, stirring once. Place oats in a food processor bowl or blender container. Cover and process or blend until ground; set aside.
2.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt; beat until combined. Beat in the yogurt, eggs, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the oats and any remaining flour. Stir in chocolate pieces.
3.
Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the 375 degree F oven for 9 to 11 minutes or until bottoms are browned. Transfer to a wire rack to cool. Makes about 60 cookies.
Nutrition information
Calories 82, Total Fat 3 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 12 mg, Sodium 54 mg, Carbohydrate 12 g, Total Sugar 7 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1. Percent Daily Values are based on a 2,000 calorie diet
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