Do you like your chocolate chip cookies crisp or soft? Make crisp cookies by cooking them for the maximum time suggested or make soft cookies by cooking them for about 2 minutes less then the minimum suggested baking time.
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 a tall glass of milk for an energizing snack.
- Makes 36 cookies (1 per serving)
- Preheat oven to 350 F (180 C)
- Baking sheets, ungreased
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup soft margarine
- 1 cup granulated sugar
- 1/2 cup lightly packed brown sugar
- 2 large eggs
- 2 tablespoons 1% milk
- 2 teaspoons vanilla
- 2-1/3 cups quick cooking rolled oats
- 1/2 cup mini semi-sweet chocolate chips
- In a medium bowl, stir together flour, baking soda and salt.
- In a large bowl, using an electric mixer or wooden spoon, beat margarine, granulated sugar and brown sugar until light and fluffy. Add eggs, milk and vanilla and beat well. Stir in flour mixture and mix well. Stir in oats and chips.
- Drop by heaping tablespoons (15 ml), about 2 inches (5 cm) apart, onto baking sheets. Bake in preheated oven for 16 to 18 minutes, or until slightly golden brown. Cool on baking sheets for 5 minutes, then remove to rack to cool completely.
- Calories per serving 145
- Protein 2 g
- Fat 7 g
- Saturated fat 1 g
- Carbohydrate 20 g
- Fiber 1 g
- Cholesterol 12 mg
- Sodium 134 mg
– Canada’s Best Cookbook for Kids with Diabetes, by Colleen Bartley, in association with the Canadian Diabetes Association