Diabetic Oatmeal Chocolate Chip Cookies
Source: Adapted from Diabetes Management Magazine.
1/3 cup margarine, softened
1/3 cup firmly packed brown sugar
1/4 cup Splenda sweetner
1 egg
3 teaspoons vanilla extract
3/4 cup unbleached regular flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup quick cooking rolled oats
1/3 cup semisweet mini chocolate chips
Preheat oven to 375 degrees F.
Beat margarine at medium speed with an electric mixer until light and fluffy; gradually add brown sugar and beat well. Add egg and vanilla, beating well.
Combine flour, baking soda and salt. Gradually add flour mixture to margarine mixture, mixing well. Stir in oats and chocolate chips.
Coat cookie sheets with cooking spray. Using 2 teaspoons, drop dough onto cookie sheets, leaving about 2 inches between each cookie. Portion the dough so that you make about 3 dozen cookies. Bake 10 minutes or until light brown. Store in airtight container.
Yields 3 dozen cookies.
Serving size: 2 cookies. Exch:1 starch, 1/2 fat, 1 carbs
Nutr. Info per serv: Cal: 101, Carb: 14g, Prot: 1g, Fat: 4g, Sat. Fat: 1g, Sod 120mg, Fiber: 1g
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