I’m a sucker for anything dessert-related (with the exception of coconut!).
When I am faced with a plateful of sweets , let’s be honest…I kinda turn into cookie monster….nom nom nom.
Luckily, throughout the years I have
learned been forced to have some self-control…otherwise, that’s just plain irresponsibility! 🙂
The other day I figured I’d give some sugar-free chocolate chip cookies a whirl. (Oatmeal chocolate chip are a personal fav.) The end result was AWESOME!
The substitutions were VERY simple!
I took my traditional Quaker Oats recipe for Oatmeal Chocolate Chip Cookies (see below), then my substitutions were:
– Truvia baking sugar, instead of normal granulated sugar
– Hersey’s Sugar-Free chocolate chips, rather than normal chocolate chips (I can usually always find these at Wal-Mart, but haven’t had much luck at our local grocery stores.)
– Optional: use a version of brown sugar substitute. I did not have any at home, so I just used normal brown sugar…hence the “reduced sugar” recipe!
Bake like normal.
NOTE: The cookies didn’t brown exactly the way I was used to and were slightly flatter than normal, so be aware of that ahead of time; however, the taste was delicious and no “sugar substitute aftertaste.” (WIN-WIN!)
Enjoy nice and warm with a cold glass of milk…maybe even with a little less guilt 🙂
Oatmeal Chocolate Chip Recipe
1 cup 2 sticks butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
2 1/2 cups OATS (quick or old fashioned, uncooked)
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)
PREHEAT oven to 375° F.
BEAT butter and sugars in large bowl until creamy. Add eggs, milk and vanilla extract; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, morsels and nuts; mix well. Drop dough by rounded tablespoonfuls onto ungreased baking sheets.
BAKE for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool on baking sheets for 1 minute; remove to wire rack to cool completely. Store tightly covered.