Soft Chocolate Chip Cookies
2-1/4 cups ww pastry flour
1 teaspoon baking soda
1 cup smart balance margarine, softened
3/4 cup "brown sugar" (south beach style)
1/4 cup splenda
1 (3.4 ounce) package instant FF/SF vanilla pudding mix
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour and baking soda, set aside.
In a large bowl, cream together the margarine, "brown sugar", and splenda.
Beat in the instant pudding mix until blended.
Stir in the eggs and vanilla.
Blend in the flour mixture.
Finally, stir in the chocolate chips and nuts.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
** To make south beach brown sugar, combine 3/4 cup splenda with some SF maple syrup (about 1 tablespoon - I don't measure). Stir it and let it sit for a few minutes.
I converted this recipe from allrecipes.com and they are delicious. The cookies are very moist and soft. I'm eating some at work now
Hmmm... I forgot one thing.....
Instead of using 1 cup of margarine, I used half cup of unsweetened apple sauce and half cup of margarine.