I usually make cookies with cake mixes, but as I was out of cake mixes at the time and "needed" some chocolate chip cookies, I looked up a recipe on the internet. Of course being as I need very low fat and low sodium food I changed out the recipe, as always to meet my needs. It still turned out delicious. Here is what I came up with.
1/2 Cup Fat Free Vanilla Chobani Yogurt
3/4 Cup Brown Sugar
3/4 Cup Granulated Sugar
2 Eggs
1 Teaspoon Vanilla
1 1/2 Bags Milk Chocolate Chips
2 1/4 Cups Unbleached Flour
3/4 Teaspoon Baking Soda
X-tra sugar for rolling cookies in.
Mix first 5 ingredients in bowl with electric mixer.
Add Chocolate chips, flour and baking soda.
Mix well.
Refrigerate in airtight container for 1 or more hours for best results before cooking.
Preheat oven to 375 degrees Farenheight
Spray with cooking spray or use parchment paper an air bake cookie sheet (only cookie sheets I ever use)
Spoon cookies into bowl of sugar. Roll cookies in sugar and then place on cookie sheet.
Bake at 375 for 8 -12 minutes or until just golden brown.
Let cool on cookie sheet for 2-5 minutes before removing.
1/2 Cup Fat Free Vanilla Chobani Yogurt
3/4 Cup Brown Sugar
3/4 Cup Granulated Sugar
2 Eggs
1 Teaspoon Vanilla
1 1/2 Bags Milk Chocolate Chips
2 1/4 Cups Unbleached Flour
3/4 Teaspoon Baking Soda
X-tra sugar for rolling cookies in.
Mix first 5 ingredients in bowl with electric mixer.
Add Chocolate chips, flour and baking soda.
Mix well.
Refrigerate in airtight container for 1 or more hours for best results before cooking.
Preheat oven to 375 degrees Farenheight
Spray with cooking spray or use parchment paper an air bake cookie sheet (only cookie sheets I ever use)
Spoon cookies into bowl of sugar. Roll cookies in sugar and then place on cookie sheet.
Bake at 375 for 8 -12 minutes or until just golden brown.
Let cool on cookie sheet for 2-5 minutes before removing.
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