Soft Chocolate Chip Cookies

재료

• 2 개 대형 eggs
• 1 티스푼 vanilla extract
• 1 컵 margarine, softened
• 1 컵, 다진 walnuts
• 1 티스푼 baking soda
• 2 컵, 칩 semisweet chocolate chips
• 2 1/2 cups whole wheat pastry flour
• 3.2 온스 vanilla pudding, fat free
• 1 온스 splenda (1/4 cup)

조리법

1. Pre-heat oven to 350° F (175° C).
2. Sift together the flour and baking soda, set aside.
3. For a "brown sugar" mix 1 tbsp sugar free maple syrup with the Splenda.
4. In a large bowl, cream together the margarine and Splenda.
5. Beat in the instant pudding mix. until blended.
6. Stir in the eggs and vanilla. Blend in the flour mixture.
7. Stir in the chocolate chips, and nuts, if desired. Drop cookies by rounded spoonfuls on to ungreased cookie sheet.
8. Bake for 10 to 12 minutes in pre-heated oven. Edges should be golden brown.