| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Vegetarian, Eat-lf mail, Cookies, Healthwise | 30 | Servings |
INGREDIENTS
| 1 | c | Brown Sugar; *NOTE |
| 1/2 | c | Sugar; **NOTE |
| 1 | c | Nonfat margarine; ***NOTE (Fleischman's spread) |
| 2 1/2 | c | Self-Rising Flour; to 3 C |
| 2 | Egg beaters¨ 99% egg substitute, or equiv | |
| 2 | ts | Vanilla Extract |
| 3 | tb | Miniature Chocolate Chips |
INSTRUCTIONS
*NOTE: or 1/2 C brown sugar + 2 tsp Sweet 'N Low Brown **NOTE: or 1/4 C sugar + 4 packets Sweet 'N Low ***NOTE: or 1 C Smart Beat Margarine (2.5 fat g a T) or 1/2 C Promise Ultra Fat-Free Margarine and 1/2 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@reggie.com 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@sojourn.com> on Sep 24, 1997
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