Tuesday, November 1, 2011

Diabetic Friendly Chocolate Chip Cookies

2 1/4 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter
1/2 cup Crisco Shortening
1/4 cup Splenda - Granulated
1/2 cup Splenda Brown Sugar Blend
2 eggs
1 1/2 teaspoons vanilla
1 cup milk chocolate chips

Preheat oven to 350 degrees.

Mix together flour, salt and baking soda.  Set aside.

In medium size mixing bowl.  Mix Splenda Granular Sugar, Splenda Brown Sugar Blend, Butter and Shortening till nice and fluffy.  Add in vanilla.  Add in eggs one at a time beating after each addition.

Add in flour gradually, and beat just until flour is incorporated.  Mix in Chocolate chips.

Drop by rounded teaspoon onto an ungreased non stick cooking sheet.  Flatten the cookies slightly and bake for 10 to 12 minutes.  Cool on a wire rack.
I like to use a small ice cream scoop when baking cookies.  I flattened the cookies with the back of the scoop.  I baked them on parchment lined cookie sheets.  I got a total of 33 cookies.

Here's the nutritional info courtesy of LiveStrong