Recipe Image

Must-Have Chocolate Chip Cookies

  • 20 m
  • 45 m
Diabetic Living Magazine
“Soaking the raisins rehydrates them and makes these cookies irresistibly soft and moist.”


    • 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


  • 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(R) granular, Sugar Twin(R), Sweet 'n Low(R) packets, or Sweet 'n Low(R) 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
ALL RIGHTS RESERVED © 2019 Printed From 11/14/2019