THE LATE RESTAURANTEUR B. SMITH'S CHOCOLATE CHIP COOKIES

Note: I have had this recipe for many years. The changes I make to suit me are listed at the bottom. This recipe is easily adaptable. Make it to suit your tastes and needs.

2/3 cup stick butter or margarine, softened
2 eggs
2 teaspoons vanilla
2/3 cups Equal Spoonful or 16 packets Equal sweetener*
2/3 cup firmly packed light brown sugar*
1 1/2 cups all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips or mini chocolate chips*

Beat butter with electric mixer until fluffy.  Beat in eggs and vanilla until blended.  Mix in Equal and brown sugar until combined.

Combine flour, baking soda and salt.  Mix into butter mixture until well combined.  Stir in chocolate chips.

Place teaspoonfuls of dough on ungreased baking sheet.  Bake in preheated 350 degree oven 8 to 10 minutes or until light golden brown in color.  Remove to wire rack to cool completely.

Yield: 4 dozen

*The recipe above is Ms. Smith's direct recipe and it is approved by the American Diabetes Association.  However, I make the following changes for myself:
2/3 cups Splenda granulated instead of the Equal
1/3 cup + 1 tbsp firmly packed Splenda brown sugar blend instead of brown sugar
1/2 cup all-purpose flour and 1 cup whole-wheat flour instead of 1 1/2 cups all-purpose flour
1 cup sugar-free chocolate chips instead of regular
I also add at least a half cup of pecans or walnuts since they are helpful in controlling blood sugar.

Per Cookie (following exactly Ms. Smith's recipe): 67 calories, 1 g protein, 8 g carbs, 4 g fat, 16 mg cholesterol, 80 mg sodium
Exchanges = 1/2 starch, 1 fat