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ShareSoft Chocolate Chip Cookies
Nutrition Facts Per Serving:
- Servings Per Recipe: 60
- Calories: 82
- Protein(gm): 2
- Carbohydrate(gm): 12
- Fat, total(gm): 3
- Cholesterol(mg): 12
- Saturated fat(gm): 2
- Monosaturated fat(gm): 1
- Dietary Fiber, total(gm): 1
- Sugar, total(gm): 7
- Vitamin A(IU): 49
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 0
- Folate(µg): 8
- Cobalamin (Vit. B12)(µg): 0
- Sodium(mg): 54
- Potassium(mg): 60
- Calcium(DV %): 10
- Iron(DV %): 1
- Starch(d.e): 1
Diabetic Exchanges
- 1 cup rolled oats
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 8 ounce container plain low-fat yogurt
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 2 cups semisweet chocolate pieces (12 ounces)
1. Place oats in a shallow baking pan. Bake in a 375 degree 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 degree F oven for 9 to 11 minutes or until bottoms are browned. Transfer to a wire rack to cool. Makes about 60 cookies. One serving is one cookie.
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