I don't know how long its been since I've had a homemade chocolate chip cookie but OH I've missed em!!! I totally think COOKIE MONSTER has one of best jobs!! (Ha ha) I have seen some recipes like this on the SB journal but I found Pict's and a reminder to give em a try on another great site called: The South Beach Gourmet. Now, her Pict's and mine are very different. My cookies didn't spread out as well as hers but they sure tasted good! I also got about half what I should have gotten , due to it, and so I guess I'll have to just try another batch and see if i can make them better this time :D I know my hubby is totally in favor of trying another batch, Ha ha.
Homemade Chocolate Chip Cookies (P2)
1/2 c Splenda
1/2 c brown sugar substitute (I use 2 T. sugar-free maple syrup + 1/2 c splenda)
1/2 pkg sugar-free vanilla pudding mix
1/4 c Crisco no trans-fat
1/2 c 50% reduced fat butter or Olive Oil Spread ( Smart Balance is NOT recommend), softened 1/4 c unsweetened apple sauce
1 tsp vanilla 1 egg or eggbeater equivalent
2 cups whole wheat flour (WW pastry flour for lighter taste)
1 tsp baking soda
1/2 tsp salt 1c semi-sweet mini choc chips
1/4 c walnuts, chopped
Mix sugar substitutes, pudding (dry), Crisco, butter, apple sauce, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips & walnuts.
Roll dough into balls, flatten with thumb (about a tablespoonful per cookie) and drop about 2 inches apart onto ungreased cookie sheet - and Bake at 350ºF for 10-12 min or until golden (centers will be soft). Cool and remove and ENJOY! Makes about 40 cookies.