2/3 cup butter or margarine, softened
2/3 cup brown Sugar, firmly packed
2/3 cup Splenda Granular
2 teaspoon vanilla
2 eggs
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.

Cream butter, brown sugar, Splenda Granular and vanilla together in a medium mixing bowl. Mix until well blended and creamy. Add eggs, one at a time, mixing well after each addition. Scrape sides of bowl. Add flour, baking soda and salt. Mix until well blended. Stir in chocolate chips.

Place level tablespoons of cookie dough on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Remove from oven and cool on a wire cooling rack.

This recipe, when compared to a full sugar version, has a 20% reduction in calories, a 21% reduction in carbohydrates, and a 40% reduction in sugars!

Recipe makes 36 Cinnamon Chocolate Chip Cookies.

Nutrition information per cookie:
Total Calories: 90
Calories from Fat: 45
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg
Sodium: 55mg
Total Carbohydrate: 11g
Dietary Fiber: 0g
Sugars: 6g
Protein: 1g
Exchanges Per Serving: 1/2 starch, 1 fat