CHOCOLATE CHIP COOKIES (DIABETIC FRIENDLY)

CHOCOLATE CHIP COOKIES (DIABETIC FRIENDLY) image

This recipe comes from a cookbook called: "America's Best Cookbook for Kids With Diabetes". (I figured it is a pretty good cookbook for anyone with diabetes though)...It was written in 2005 by C Bartley. A friend gave me the book and the recipes that I have tried are awesome.

Provided by penny jordan

Time 35m

Number Of Ingredients 16

Ingredients

'DIABETIC-FRIENDLY' - CHOCOLATE CHIP COOKIE - 'GIFT IN A JAR'
COMBINE THE FOLLOWING 5 INGREDIENTS IN A LARGE BOWL:
2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1 c granulated sugar
1/2 c brown sugar, firmly packed
IN A LARGE BOWL MIX UNTIL LIGHT AND FLUFFY:
1 c margerine, softened
ADD:
2 large eggs
2 Tbsp 1 % milk
2 tsp vanilla
STIR IN FIRST 5 INGREDIENTS UNTIL WELL COMBINED, THEN ADD:
2 1/3 c quick cooking rolled oats
1/2 c mini semi-sweet chocolate chips

Steps:

1. RECIPE MAKES: 36 cookies Preheat oven to 350 degrees F (180 degrees C). Baking sheets, un-greased. In A Large Bowl: Stir together flour, baking soda and salt and sugars.
2. In Large Bowl: Using an electric mixer, beat margarine until light and fluffy. ADD: Eggs, milk and vanilla and beat well. STIR IN: Flour/ sugar mixture and mix well. STIR IN: Oats and chocolate chips.
3. Drop BY HEAPING TABLESPOONFULS: About 2" apart, onto un-greased baking sheets. BAKE: In preheated oven (350 degrees F)for 16 - 18 minutes, or until slightly golden brown. COOL: On baking sheets for 5 minutes, then remove to rack to cool completely. TIP: If you prefer to bake with artificial sweetener, your finished product will have a a better texture if you substitute it for only SOME of the sugar. ALSO: Do you like your Chocolate Chip Cookies crisp or soft? Make crisp cookies by baking them for the maximum time suggested or make soft cookies by cooking then about 2 minutes less than minimum suggested baking time. Dietitian's Message: Rolled oats add texture to this classic cookie and contain soluble fiber, which will help slow the absorption of glucose from the chocolate chips and sugar. Serve with milk for an energizing snack.
4. EXCHANGES PER SERVING (1 Cookie) 1/2 - Starch, 1/2 - Other Carbohydrate, 1 - Fat. NUTRIENT ANALYSIS PER SERVING: Calories - 145, Protein - 2g, Fat 7g, Saturated Fat - 1g, Carbohydrate - 20g, Fiber - 1g, Net Carbs -19 g, Cholesterol - 12 mg, Sodium - 134 mg.
5. GIFT TAG: "GIFT IN a JAR" DIABETIC FRIENDLY CHOCOLATE CHIP COOKIES Preheat oven to 350 degrees F (180 degrees C). Baking sheets, un-greased. In A Large Bowl stir together: Flour, baking soda, salt and sugars. Using an electric mixer in a large bowl, beat margarine until light and fluffy. ADD: Eggs, milk and vanilla and beat well. STIR IN: Flour/ sugar mixture and mix well. STIR IN: Oats and chocolate chips. Drop BY HEAPING TABLESPOONFULS: About 2" apart, onto un-greased baking sheets. BAKE: In preheated oven (350 degrees F) for 16 - 18 minutes, or until slightly golden brown. COOL: On baking sheets for 5 minutes, then remove to rack to cool completely. TIP: If you prefer to bake with artificial sweetener, your finished product will have a a better texture if you substitute it for only SOME of the sugar. ALSO: Do you like your Chocolate Chip Cookies crisp or soft? Make crisp cookies by baking them for the maximum time suggested or make soft cookies by cooking then about 2 minutes less than minimum suggested baking time. Dietitian's Message: Rolled oats add texture to this classic cookie and contain soluble fiber, which will help slow the absorption of glucose from the chocolate chips and sugar. Serve with milk for an energizing snack.