MIX WELL
SIFT TOGETHER
Combine mixtures. The baking soda should react somewhat, making the mass
fluffy and easy to stir. Add more flour until a cookie dough texture is
reached (I had to use ~ 2.75 c. total).
Add chips or fruit or whatever. Shape into balls and bake at 375 until
browned. They do brown, they don't melt around the edges in that weird way
that bad cookies do, and were considered entirely successful.
Source: Inspired by the sudden appearance of Obie's cookies in my HFS, but
finding them way too sweet, I made my own reduced-fat cookies last night.
Posted by cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas) to the Fatfree
Digest [Volume 16 Issue 7] Mar. 11, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”
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