Over the 4th of July weekend, my roommate and I were craving sweets. She sent me the link for these Oatmeal Chocolate Chip Cookies from Cookinglight.com: [http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222051] The recipe looked simple and the best part was that they were low-calorie. We proceeded with making the cookies and even replaced the sugar with Splenda to make it even lower in calories. We went to spoon the cookies onto the sheet and only made 12. We read over the recipe and noticed that the nutritional information is based on 1 cookie out of a batch of 24. I don't know how they were able to get 24 cookies out of this batch. We figured since we replaced the sugar with Splenda we were in the clear. Although I don't know the exact nutritional value per cookie for this recipe, I am pretty sure they are less in calories and fat than your regular cut and bake cookies.
Ingredients
1/2 cup Splenda
1/2 cup packed Splenda brown sugar
1/3 cup butter or stick margarine, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg
1 cup all-purpose flour
1 cup regular oats
1/2 cup chocolate chips
Cooking spray
Preparation
Preheat oven to 350°.
Beat first 6 ingredients at medium speed of a mixer until light and fluffy. Lightly spoon flour into a dry measuring cup, and level with a knife. Add flour and oats to egg mixture; beat until blended. Stir in raisins. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until golden brown. Cool on pan for 3 minutes. Remove cookies from pan; cool on wire racks.
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