Better-Than-The-Real-Thing Chocolate Chip Cookies These chocolate chip cookies made with Splenda taste so good no one would even suspect that they are not "fully leaded" with sugar. Who says you can't have your cookie and eat it too? Chocolate lovers, this cookie is for you! My Dad has diabetes and ever since I made the first batch of these cookies, it's all we ever bake! Ingredients 2 1/4 cups unbleached flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup Butter Flavor Crisco shortening 1/4 cup Splenda Sugar Blend for Baking 1/2 cup Splenda Brown Sugar Blend for Baking 1 1/2 teaspoon vanilla extract 2 eggs 1 cup or 1 12 oz. package of semi-sweet or dark chocolate morsels (chocolate lovers, you can always add more chocolate chips as desired!) Directions Preheat oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Set aside. Mix shortening, Splenda Sugar Blend for Baking, Splenda Brown Sugar Blend, and vanilla at medium speed with an electric mixer till blended. Add eggs, one at a time, mixing well after each addition. Gradually add flour mixture, beating until blended. Stir in chocolate chips. Refrigerate for 2 hours up to over night... colder cookie dough makes fluffier cookies. Spoon rounded teaspoonfuls of cookie dough onto ungreased baking sheets and press gently to lightly flatten dough. Bake 10-11 minutes or until lightly browned. Remove from oven and cool on a wire rack. Note: If you like chewy cookies, you may want to bake them for less time (just make sure you watch them!) Of course, this all depends on your oven temperature! This recipe makes 3 dozen medium size cookies - that's about 3 cookie sheets!
