- 1/3 cup margarine, softened
- 1/2 cup firmly packed brown sugar
- 1 egg
- 3 teaspoons vanilla
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup quick-cooking rolled oats
- 1/3 cup semisweet chocolate chips
- Vegetable cooking spray
Preheat oven to 375°F. Beat margarine at medium speed with an electric mixer until light and fluffy; gradually add brown sugar and beat well. Add egg and vanilla, beating well. Combine flour, baking soda, and salt. Gradually add flour mixture to margarine mixture, mixing well. Stir in oats and chocolate chips. Coat cookie sheets with cooking spray. Using two teaspoons, drop dough onto cookie sheets, leaving about 2 inches between each cookie. Portion the dough so that you make about 3 dozen cookies. Bake 10 minutes or until lightly browned. Store in an airtight container.
Yield: about 3 dozen. Serving size: 2 cookies.
Nutrition Facts Per Serving:
Calories: 101, Carbohydrates: 14 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 120 mg, Fiber: 1 g
Exchanges per serving: 1 starch, 1 fat. Carbohydrate choices: 1.
This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.