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Chocolate Chip Cookies – small batch

“I came up with this recipe myself,” writes Bethany Thayer of Troutville, Virginia. “After trying several low-fat chocolate chip cookie recipes that were puffy and cake-like, I experimented some and came up with these.” Good-for-you walnuts give them a great crunch, too.
  • Total Time
    Prep: 15 min. Bake: 10 min./batch
  • Makes
    4 dozen

Ingredients

  • 1/2 cup reduced-fat margarine
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/4 cup fat-free plain yogurt
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 cups miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts, toasted

Directions

  • In a large bowl, lightly cream the margarine and sugars. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts.
  • Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks.
Editor's Note
This recipe was tested with Parkay Light stick margarine.
Nutrition Facts
2 each: 190 calories, 7g fat (2g saturated fat), 18mg cholesterol, 187mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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