Diabetic Chocolate Chip Cookies

This is an adaptation of the cookie recipe off of a butter crisco can. Substitute twice as much regular brown sugar if you don't have a diabetic at home. These cookies are delicious, always a crowd pleaser.

• Ready In: 28 mins
• Yields: 36-48 cookies

Ingredients

• 3⁄4 cup  Butter Flavor Crisco
• 3⁄4 cup  Splenda brown sugar blend
• 2  tablespoons milk
• 1  tablespoon vanilla
• 1  egg
• 1 3⁄4 cups all-purpose flour
• 1  teaspoon salt
• 3⁄4 teaspoon baking soda
• 1  cup  semi-sweet chocolate chips

Directions

1. Preheat oven to 375°F Place foil/parchment paper on cookie sheets and counter to save time.
2. Combine butter flavor crisco, brown sugar, milk, and vanilla in bowl.
3. Beat at medium speed of electric mixer until well blended. Beat egg into mixture.
4. Combine flour, salt, baking soda, Mix into creamed mixture until blended. Stir in chips.
5. Drop cookies on parchment paper/foil. Bake 8-10 minutes. Be careful not to over bake.
6. Place on a cooling rack.