
Back to School Chocolate Chip Cookies
Kristen O'Dell, a dietitian for Children with Diabetes, cherishes a tradition her mom started: welcoming her and her brother home on the first day of school with warm, comforting freshly baked chocolate chip cookies. This simple act of love became a cherished memory and now Kristen continues it with her own son. This classic chocolate chip cookie recipe (rainbow sprinkles optional) serves as a sweet reminder that diabetes doesn’t have to stand in the way of tradition—just remember to bolus!
Ingredients
- 2 sticks salted butter
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2.25 cup AP Flour
- 1 tsp baking soda
- 1.5 cups mini chocolate chips
- (rainbow sprinkle cookies: 1 cup mini chocolate chips, ½ cup rainbow sprinkles)
Instructions
- Preheat oven to 375°F.
- Beat butter, sugar, brown sugar and vanilla extract until creamy in a large bowl.
- Add eggs individually, beating well after each addition.
- Combine flour and baking soda in a medium bowl. Gradually beat into batter.
- Add chocolate chips (and rainbow sprinkles) and beat a few times to mix in.
- Add parchment paper to a baking sheet and use a 1 Tbsp cookie scoop to create equally sized cookies.
- Bake 10-12 minutes (until the edges are golden brown).
- Take out of the oven and let cool for 2-3 minutes.
- Enjoy!
Nutrition
Serving: 2cookies (chocolate chip AND rainbow)Calories: 190kcalCarbohydrates: 25gProtein: 2gFat: 100gSaturated Fat: 6gCholesterol: 30mgSodium: 97mgPotassium: 24mgSugar: 17gVitamin A: 13IUCalcium: 1mgIron: 3mg