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Title: Double-Chocolate Oatmeal Cookies
Categories: Diabetic Dessert Cookie
Yield: 36 Servings
| 1 | c | Sugar |
| 1 | c | (2 sticks) margarine |
| 1 | Large egg | |
| 1/4 | c | Water |
| 1 | ts | Vanilla |
| 1 1/4 | c | All-purpose flour |
| 1/2 | c | Whole-wheat flour |
| 1/4 | c | Cocoa |
| 2 | c | Rolled oats |
| 1/2 | ts | Baking soda |
| 1/2 | c | Semisweet chocolate chips |
Cream sugar and margarine together at medium speed until light and fluffy. Add egg, water, and vanilla, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding egg, water and vanilla. Stir flours, cocoa, oatmeal, baking soda and baking powder together to blend ; add to egg mixture. Mix to medium speed to blend and then add chocolate chips. Drop dough by 1 1/2 tablespoonfuls onto cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Bake at 350 for 12 to 14 minutes, or until cookies are not quite firm; do not over bake, or cookies will be too hard. Remove them to a wire rack and cool to room temperature. Yield: 36 servings (36 cookies) Food exchanges per serving: 1 bread and 1 fat Calories: 120, CHO: 15g, PRO: 2g, FAT 6g, Na: 77 mg, Cholesterol 8mg
Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy O'Brion and her Meal-Master. From the files of Al Rice, North PoleAlaska, Feb 1994
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