Must-Have Chocolate Chip Cookies Recipe
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Ingredients
- 1 cup raisins
- 1/2 cup boiling water
- 1/2 cup peanut butter
- 1/4 cup butter, softened
- 1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 cup all-purpose flour
- 1-1/4 cups rolled oats
- 1 cup semisweet chocolate pieces or chunks
- Preheat oven to 350 degree F. In a small bowl, combine raisins and boiling water; set aside.
- In a large bowl, combine peanut butter and butter; beat with an electric mixer on medium speed for 30 seconds. Add sugar or substitute, egg, cinnamon, vanilla, and baking soda. Beat until combined. Add flour; beat until smooth. Stir oats.
- Drain the raisins; stir raisins and chocolate pieces into oat mixture.
- Drop by rounded teaspoons onto ungreased cookie sheets. Bake about 10 minutes or until lightly browned. Transfer to wire racks; let cool. Makes about 40 cookies.
- Choose from Splenda Granular or Sugar Twin or Sweet 'N Low packets in bulk. Follow package directions to use product amount equivalent to 1/2 cup sugar. With Sweet 'N Low, you'll get about 34 cookies.
- Prepare cookies as directed. Store at room temperature for up to 2 days.
- Calories 87, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 3 mg, Sodium 47 mg, Carbohydrate 12 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Other Carbohydrate 1, Fat .5.
- Percent Daily Values are based on a 2,000 calorie diet
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