Soft Chocolate Chip Cookies

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

Recipe from Diabetic Living
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  • 1 cup rolled oats
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 8 ounce container plain low-fat yogurt
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 2 cups semisweet chocolate pieces (12 ounces)
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.
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.
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. One serving is one cookie.

nutrition information

Per Serving: cal. (kcal) 82, Fat, total (g) 3, chol. (mg) 12, sat. fat (g) 2, carb. (g) 12, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 1, sugar (g) 7, pro. (g) 2, vit. A (IU) 48.59, vit. C (mg) 0, Thiamin (mg) 0.04, Riboflavin (mg) 0.05, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 8.06, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 54, Potassium (mg) 60, calcium (mg) 10.1, iron (mg) 0.54, Starch () 1, Percent Daily Values are based on a 2,000 calorie diet
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