"Healthified" Chocolate Chip Cookies

Last week while on the food section of Martha Stewart's site I clicked on a banner add for Eat Better America (http://www.eatbetteramerica.com/) and came upon a recipe for "Healthified" Chocolate Chip Cookies. I decided to try them out today.

Several reviewers of the recipe noted that the sugar and brown sugar could be substituted for Splenda and the Splenda Brown Sugar blend so I decided to go that route since I have both in house - go big or go home, right? The cookies turned out a tad puffy and did not really spread out on the pan much, but I actually expected this since the same has happened to me when using Splenda as a substitute in the past.

On my taste test I found the cookies to be a tad dry and my husband agreed. Overall though, the cookies are by no means bad, just not as indulgent as your normal chocolate chip cookie. But all things considered, I really can't complain considering it's "healthified!" And as I type this it's obvious that Greg isn't complaining either since he just went to get his 4th cookie in a 10 minute time span! Save room for dinner, geez!

"Healthified" Chocolate Chip Cookies

3/4 cup granulated sugar*
3/4 cup packed brown sugar*
1/2 cup butter, softened
1/2 cup canola oil
1 teaspoon vanilla
1 egg
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semisweet chocolate chips


Heat oven to 375°F. In large bowl, beat sugars, butter, oil, vanilla and egg with electric mixer on low speed until blended. Beat in flour, baking soda and salt until well blended. Stir in chocolate chips.

On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.

Bake 7 to 9 minutes or until very light golden brown (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack.

*In place of granulated sugar and brown sugar, I used ¾ Splenda and ¼ plus 2 tablespoons Splenda Brown Sugar Blend respectively*