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Chocolate Chip Multigrain Cookies Created With: Baking Mix - Multigrain We've had so many requests for cookie recipes and we finally got around to finishing our testing (with a big push from JH in Plano, TX as she got the ball rolling with her Chocolate Gingerbread Cookies recipe). Here's what we did to get 16 fabulous Chocolate Chip Multigrain Cookies:
 INGREDIENTS: 3 tablespoons softened butter OR 2 tablespoons softened butter combined with 1 tablespoon canola oil 1/2 cup Splenda Sugar Blend (this is half sugar, half Splenda) 1 egg 1 teaspoon vanilla extract 1/3 package (147 grams on a kitchen scale) Southaven Farm Multigrain Baking Mix 1/4 cup miniature chocolate chips In the bowl of an electric mixer, beat butter (or butter and canola oil) and Splenda Sugar Blend on low speed until creamy. Add egg and vanilla and continue beating on low speed until well combined. Add 1/3 package Southaven Farm Multigrain Baking Mix and beat on low speed until everything comes together and forms a stiff dough. Stir in miniature chocolate chips. Using about one tablespoon, make walnut-sized balls. Place on parchment-lined baking sheets. (These cookies do not spread much.) Bake at 400 degrees for 10-12 minutes, rotating baking sheets from top to bottom/front to back after 4 minutes. Allow cookies to cool for 5 minutes and then remove to baking rack. NUTRITION INFORMATION per cookie (1 of 16): 105 calories, 4 grams fat, 1.5 grams fiber, 15 grams carbohydrate - From the Kitchen of Southaven Farm |
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