(The ad below will not display on your printed page)
Must-Have Chocolate Chip Cookies
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
1Preheat oven to 350°F. Line cookie sheets with parchment paper, if desired. In a small bowl, combine raisins and boiling water; set aside.
2In 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.
3Drain the raisins; stir raisins and chocolate pieces into oat mixture.
4Drop 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