| 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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