Yield: 18 Servings
|½ cup||Nonfat plain yoghurt|
|1 cup||White granulated sugar|
|Freshly grated nutmeg to Taste (makes all the Difference) -Or-|
|½ teaspoon||Ground nutmeg|
|4 cups||Whole wheat baking mix (Such as Hodgens Mills Insta-bake mix)|
|1 cup||Chocolate chips|
|Extra granulated sugar|
With a little experimenting ,I came up with these cookies and they came out great. You may enjoy the change ( healthy ). My daughter wanted a soft choc chip cookie. I did not tell her that I used whole wheat baking mix! They were a hit in flavor and texture . she normally is a fusspot about her cookies:) Preheat oven to 400 degrees. In a large bowl whisk yoghurt and eggs with a whisk until well blended. Blend in sugar until smooth. Add vanilla and whisk well. Add the 4 cups whole wheat baking mix and nutmeg and whisk well. At this point you may need to use a spoon to mix until well blended. stir in the chocolate chips. Using a small ice cream scoop ( 2 inches in diameter ) place 9 scoops of dough, a few inches apart per lightly greased baking sheet.Dip bottom of a glass in granulated sugar and press down on each ball of dough to flatten into a circle. Place in center oven rack and bake about 8 to 10 minutes or cookies are slightly raised and appear set and dont appear wet in the center.They be light brown on the bottom but will appear pale on top. do not overbake as they will continue to bake after removing from the oven. makes 18 large soft cookies. Note: I have not tried these with a regular baking mix and assume they may come out just as good. The whole wheatmix gives a good texture and slightly nutty flavor.
Posted to Recipe Archive - 3 November 96 Date: Sun, 3 Nov 96 13:20:43 EST submitted by: LIR119@...