Perfect Chocolate Chip Cookies
I LOVE chocolate chip cookies! I think they are probably my FAVORITE cookies EVER. No JOKE! Growing up, the chocolate chip cookies I ate I also loved, cookie dough and all. The only problem was that they were filled with almost 2 cups of fat (a combo of butter and shortening), and almost 3 cups of sugar. Yikes! You might imagine that the taste was/is great, but not so much the nutrition. So, I have been on the search for a chocolate chip cookie that met these guidelines and I found one that I have been tweaking to make the perfect chocolate chip cookie that is approved by me nutrition and health-wise. The recipe comes from Cookinglight September 2010 edition. I've made specific adaptations to fit my guidelines, and finally last saturday I made the perfect taste/perfect texture, and softness in a cookie that I could ask for.
They look goey and yummy don't they???
Perfect Chocolate Chip Cookies
adapted from Cookinglight magazine
2.5 ounces all-purpose flour (about 1/2 cup)
2.5 ounces Old-fashioned rolled oats (about 3/4 cup)
5 ounces whole wheat flour (about 1 cup)
1 tsp baking soda
1/4 tsp salt
3/4 cup to 1 cup of brown sugar
1/2 cup butter/margarine softened
1 tsp vanilla extract
2 large egg whites.
3/4 cup semisweet chocolate chips
1. Preheat oven to 350 degrees.
2. weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, pats, baking soda, and salt, stirring with a whisk.
3. Combine sugar, and butter in a large bowl; beat until well blended. Add vanilla extract and egg whites, and beat 1 minute. Add flour mixture and chocolate chips; beat until blended.
4. Drob by level tablespoons 2 inchese apart onto baking sheets coated with cooking spray. Bake at 350 for 6-10 minutes (depending on how soft and gooey you like it-we cook ours for about 6 1/2 minutes. My husband loves them gooey).
Yields: 4 dozen (serving size is one cookie)
Calories: 69 calories per cookie. AWESOME!
Perfect Chocolate Chip Cookies
adapted from Cookinglight magazine
2.5 ounces all-purpose flour (about 1/2 cup)
2.5 ounces Old-fashioned rolled oats (about 3/4 cup)
5 ounces whole wheat flour (about 1 cup)
1 tsp baking soda
1/4 tsp salt
3/4 cup to 1 cup of brown sugar
1/2 cup butter/margarine softened
1 tsp vanilla extract
2 large egg whites.
3/4 cup semisweet chocolate chips
1. Preheat oven to 350 degrees.
2. weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, pats, baking soda, and salt, stirring with a whisk.
3. Combine sugar, and butter in a large bowl; beat until well blended. Add vanilla extract and egg whites, and beat 1 minute. Add flour mixture and chocolate chips; beat until blended.
4. Drob by level tablespoons 2 inchese apart onto baking sheets coated with cooking spray. Bake at 350 for 6-10 minutes (depending on how soft and gooey you like it-we cook ours for about 6 1/2 minutes. My husband loves them gooey).
Yields: 4 dozen (serving size is one cookie)
Calories: 69 calories per cookie. AWESOME!
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