Chocolate Dipped Oatmeal Cookies Recipe
Diabetic Friendly Recipe
These are as appealing in looks as they are in taste with their cinnamon and oatmeal goodness and half of each cookie dipped in melted chocolate.
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1/2 pound butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar substitute
1 teaspoon vanilla
3 cups oats (quick or old fashioned, uncooked)
1 cup raisins or semisweet chocolate chips (optional)
2 cups (12 ounces) semisweet chocolate chips
3/4 cup chopped nuts
Heat oven to 350-degrees. In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. In large bowl, beat butter and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Add flour mixture; mix well. Stir in oats and, if desired, raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool one minute on cookie sheets; remove to wire rack. Cool completely.
Melt chocolate chips according to package directions. Dip half of one cookie in chocolate; gently shake to remove excess. Sprinkle with chopped nuts. Place on waxed paper until set. Repeat with remaining cookies. If chocolate thickens, microwave at 15-second intervals until fluid. Store cookies with waxed paper between layers in tightly covered container.
Melting the Chocolate
To melt chocolate, chop into small pieces and microwave 30 seconds at a time until chocolate looks shiny. Stir and microwave 30 seconds longer, if necessary.
Remember that when you melt chocolate in the microwave oven, the chocolate will become soft, but not lose its shape until touched. When using the plastic bag technique, use your fingers to knead until smooth.
Recipe makes about 4 dozen
Serving Size: 1 cookie
Calories: 140; Total Fat: 8g; Saturated Fat: 3.5g; Cholesterol: 20mg; Sodium: 65mg; Carbohydrates: 18g; Fiber: 2g; Protein: 2g
Calories from fat 70
Diabetic Exchange per cookie: 1/2 fruit