Chocolate chip cookies <r t>
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown Sugar; *NOTE |
| ½ | cup | Sugar; **NOTE |
| 1 | cup | Nonfat margarine; ***NOTE (Fleischman's spread) |
| 2½ | cup | Self-Rising Flour; to 3 C |
| 2 | Egg beaters¨ 99% egg substitute, or equiv | |
| 2 | teaspoons | Vanilla Extract |
| 3 | tablespoons | Miniature Chocolate Chips |
Directions
*NOTE: or ½ C brown sugar + 2 tsp Sweet 'N Low Brown **NOTE: or ¼ C sugar + 4 packets Sweet 'N Low ***NOTE: or 1 C Smart Beat Margarine (2½ fat g a T) or ½ C Promise Ultra Fat-Free Margarine and ½ C Country Morning Blend "Light" low fat margarine (6 fat g a T)
Cream together sugars, margarine, Egg Beaters, and vanilla. Add flour and mix until thoroughly blended. Chill dough for 30 - 40 min. Drop dough by rounded teaspoonfuls onto cookie sheet that has been sprayed with nonstick cooking spray. Press 5 or 6 mini chips into each dough ball. Bake at 375 deg F for 8 - 10 min or until golden brown. This will give you the satisfaction of a chocolate chip cookie without destroying your fat budget.
These are quite good.
Entered into MasterCook II by Reggie Dwork reggie@...
NOTES : About the cookie recipe I posted yesterday - they are better warm then cold. Very cake like. I think if I make them again (not sure) then I would mix the mini chips into the dough rather then put them on top and slightly push them into the dough. The dough is *very* sticky.
Recipe by: Butter Busters Cook Book, Pam Mycoskie (Dwork) Posted to MC-Recipe Digest V1 #804 by Roberta Banghart <bobbi744@...> on Sep 24, 1997