Must-Have Chocolate Chip Cookies

Must-Have Chocolate Chip Cookies

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From: Diabetic Living Magazine

Soaking the raisins rehydrates them and makes these cookies irresistibly soft and moist.

Ingredients 40 servings

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Original recipe yields 40 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup raisins
  • ½ cup boiling water
  • ½ cup peanut butter
  • ¼ cup butter, softened
  • ½ cup sugar (see Tips)
  • ½ cup refrigerated or frozen egg product, thawed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • ½ teaspoon baking soda
  • ½ cup all-purpose flour
  • 1¼ cups regular rolled oats
  • 1 cup semisweet chocolate pieces or chunks


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line cookie sheets with parchment paper, if desired. In a small bowl, combine raisins and boiling water; set aside.
  2. In a large mixing bowl, combine peanut butter and butter; beat with an electric mixer on medium speed for 30 seconds. Add sugar or sugar substitute, egg product, cinnamon, vanilla, and baking soda. Beat until combined. Add the flour; beat until smooth. Stir in the oats.
  3. Drain the raisins; stir raisins and chocolate pieces into oat mixture.
  4. Drop dough by rounded teaspoons onto prepared cookie sheets. Bake about 10 minutes or until lightly browned. Transfer to wire racks; let cool.
  • Tips: Sugar Substitutes: We recommend Splenda® granular, Sugar Twin®, Sweet 'n Low® packets, or Sweet 'n Low® bulk. Be sure to use package directions to determine product amount equivalent to ½ cup sugar. Yield if using Sweet 'n Low will be lower (about 35 cookies with Sweet 'n Low). Nutrition Facts per cookie: 78 cal., 4 g total fat (2 g sat. fat), 3 mg chol., 47 mg sodium, 10 g carbo., 1 dietary fiber, 2 protein. Exchanges: ½ other carb, ½ fat. Carb Choices: ½

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 87 calories; 4 g fat(2 g sat); 1 g fiber; 12 g carbohydrates; 2 g protein; 7 mcg folate; 3 mg cholesterol; 7 g sugars; 75 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 1 mg iron; 47 mg sodium; 81 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carb, ½ fat

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