Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies

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From: Diabetic Living Magazine

Soft and satisfying, this chocolate chip cookie recipe incorporates toasted whole-grain oats and low-fat yogurt.

Ingredients 60 servings

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Original recipe yields 60 servings
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  • 1 cup rolled oats
  • ½ cup butter, softened
  • 1 cup packed brown sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 (8 ounce) container plain low-fat yogurt
  • 2 eggs
  • 1 teaspoon vanilla
  • 2½ cups all-purpose flour
  • 2 cups semisweet chocolate pieces (12 ounces)

Preparation

  • Prep

  • Ready In

  1. Place oats in a shallow baking pan. Bake in a 375°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°F oven for 9 to 11 minutes or until bottoms are browned. Transfer to a wire rack to cool.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 82 calories; 4 g fat(2 g sat); 1 g fiber; 12 g carbohydrates; 1 g protein; 16 mcg folate; 11 mg cholesterol; 7 g sugars; 57 IU vitamin A; 0 mg vitamin C; 12 mg calcium; 1 mg iron; 48 mg sodium; 45 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch

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