Best LOW FAT Chocolate Chip Cookies

So, I've been baking and cooking a lot lately~ just not blogging about it. Here is a great recipe link. I like to save them here so I know where to find them again:)

http://www.skinnytaste.com/2011/08/best-low-fat-chocolate-chip-cookies.html

The Perfect Chocolate Chip Cookie

Prepared by Chef Tom

www.cookwithtom.com

Ingredients:

2 sticks butter

2 1/2 cups all purpose flour
1 teaspoon salt

1 teaspoon baking soda
1/4 cup granulated sugar

1 1/4 cups packed brown sugar
1 egg
1 egg yolk
2 tablespoons milk

1 1/2 teaspoons vanilla extract
12 oz bag milk chocolate chips

Heat oven to 350 degrees F.

Melt the butter in a medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. (tip from Caren: you will need extra flour, if not, flat cookies. So I add about 1/2 cup or until the dough thickens up quite a bit and so it is not so sticky/runny like.) Stir in the chocolate chips.

Chill the dough (abt and hour or two- if not, flat cookies), then scoop onto parchment-lined baking sheets, 6 cookies per sheet. (tip from Caren: make'em big! abt golf ball size and then shape them into hockey pucks- that is what the creater suggested. makes a big thick cookie:) ) Bake for 11 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

For an added zing, top each cookie with a few crystals of either fleur de sel, or coarse sea salt.

Pumpkin Chocolate Chip Cookies

You know those pumpkin choco-chip cookies you make from a spice cake mix? Well, I hate those things. I was so glad to get a good home-made recipe. These cookies are amazing!

1 c vegetable oil
2 cups granulated sugar
3 large eggs
2 tsp vanilla
1 tsp mapleine
1 tsp salt
1 large can (29 oz) pureed pumpkin
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp allspice
5 c flour
2 tsp baking soda
2 tsp baking powder
1 pkg MINI chocolate chips

Preheat oven 375 degrees.
Cream oil, sugar, vanilla, mapleine, and salt.
Add eggs and pumpkin.
Beat well until mixture is fluffy.
Mix in spices.
Add flour, baking soda, baking powder.
Blend until incorporated.
Add chocolate chips.
Dough will be a cake like consistency.
Spoon onto a lightly sprayed cookie sheet.

Bake on 375 for 13-15 minutes.
Remove from cookie sheet to cool.

This recipe make approx. 100 cookies. (I halved it and had plenty!) They freeze well.

Options: Add currents, raisins, craisins, chopped nuts, or white chocolate chips in place of chocolate chips. Try icing with a butter cream frosting and topping with chopped nuts.
(Recipe from Suzanne Price)

The end result????????

Chocolate Fillers

This if for you Kim!

3/4 c butter or margarine
1 c packed brown sugar
1/2 t salt
1 1/2 c flour
1 c quick cooking oats
14 oz can sweetened condensed milk
1 c chocolate chips

Cream butter with brown sugar and salt. Blend in flour and oats until particles are fine. Press abt 2/3 of mixture into bottom of 13x9inch pan (recipe says to grease the pan but I didn't and was fine- I think there's enough butter in the mixture to grease it up). Heat condensed milk in saucepan. Stir in chips until melted. Spread over mixture in pan. Sprinkle with remaining crumbs; press down lightly. Bake at 350 for 30-35 minutes or until light golden brown.

Almond Cookies

I concocted this recipe on my own. I loved it!!! Hopefully you'll like it, too. I may have just been desperate for cookies that day so anything would have tasted good....

3/4 c butter

2 1/4 c flour

1 1/2 c sugar

2 eggs

1/2 t vanilla

3/4 t almond extract

Just under 1/2 t baking soda

A little extra sugar for rolling

Sliced almonds

Softer butter with mixer. Add half of flour, 1 1/2 c sugar, eggs, vanilla, almond extract, and baking soda. Beat until combined and then add remaining flour. Cover and chill in freezer for about 20-30 minutes. Shape into balls and roll in sugar. Place on ungreased cookie sheet. Press about 4-8 sliced almond into top of cookie dough. Bake at 375 degrees for 10 minutes or until edges are golden brown. Cool on a wire rack.

Vanishing Oatmeal Cookies

Okay, I admit I didn't invent this recipe- I got it from the oatmeal canister. I just made a few minor adjustments. It's the cinnamon and chocolate chips together that makes this great!

1 c (2 sticks) butter, softened
1 c firmly packed brown sugar
1/2 c granulated sugar
2 eggs
1 t vanilla
1 1/2 c whole wheat flour
1 t baking soda
1 t cinnamon
1/2 t salt (optional)
2 1/2 c Quaker Oats (quick or old fashioned, uncooked)
1 1/2 c chocolate chips

Heat oven to 350 degrees F. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and chocolate chips; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen. Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.

Outrageous Chocolate Chip Cookies

This recipe come from the Amish Cookbook (although I got it from a mission companion). It combines three of my favorite things found in cookies: peanut butter, chocolate, and oatmeal. When I saw the recipe I knew I would love them and have now been loving them for about 4 years!!!

Yield: 4 dozen cookies

1 c sugar
2/3 c brown sugar
1 c margarine, softened
1 c peanut butter
1 tsp vanilla
2 eggs
2 c flour
1 c quick oats
2 tsp soda
½ tsp salt
1 (12 oz) pkg. chocolate chips

Heat oven to 350. Beat sugars, margarine, peanut butter, vanilla, and eggs until well blended. Add dry ingredients. Stir in chips. Drop by teaspoonful 2 inches apart on ungreased cookie sheets. Bake 10-12 minutes. Cool 1 minute before removing from cookie sheet.

Butterscotch Haystacks

Scott is really not a fan of these, but anything butterscotch tastes yummy to me!

½ c. peanut butter
6 oz. butterscotch morsels
3 oz. chow mien noodles
2 c. miniature marshmallows

Melt butterscotch morsels over double broiler. Once morsels are mostly melted, add peanut butter. Stir until smooth. Cool mixture so the marshmallows won’t melt in the mixture. Add marshmallows and chow mien noodles. Drop mixture into small rounds on wax paper and let dry. Serve when set. Makes 1½ dozen.

Rolo Cookies

I got this recipe from Julie! It's very easy and the cookies are good!

1 German Chocolate Cake Mix

1 stick of butter/marg

1 egg

1 bag of Rolo's

*Mix the cake mix, butter, egg- will seem dry but keep mixing it until moist.

*Unwrap your rolo's- or have you kids do it!

*Wrap just enough dough around unwrapped rolo.

*Place on cookie sheet.

*Bake at 375 degrees for about 10 minutes. DON'T OVER BAKE!