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Chocolate Chip Cookies

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Title: Chocolate Chip Cookies
Yield: 30 Servings
Categories: Vegetarian, Cookies, Healthy

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


*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
on Sep 24, 1997

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