Serves 12 (2 each) 1/2 cup reduced-calorie margarine 2/3 cup Splenda Granular 1 egg, beaten, or equivalent in egg substitute 1/2 tsp. Vanilla extract 1 cup all-purpose flour 1/2 tsp baking soda 1/4 tsp table salt 1/2 cup mini chocolate chips
Preheat oven to 375 degrees. Spray 2 baking sheets with butter-flavored cooking spray. In a large bowl, cream margarine and Splenda, using a sturdy spoon. Stir in egg and vanilla extract. Add flour, baking soda, and salt. Mix gently just to combine. Fold in chocolate chips. Drop batter by tablespoonful onto prepared baking sheets to form 24 cookies. Lightly flatten cookies with the bottom of a glass sprayed with butter-flavored cooking spray. Bake for 8 to 10 minute. Do not overbake. Place baking sheets on wire racks and let set for 5 minutes. Removed cookies from baking sheets and continue to cool on wire racks.
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