I know in my house it’s more about the cookie dough than it is about the cookies! I will admit that my favorite part is neither the cookies or the cookie dough (and with a sweet tooth the size of Montana that is a big statement!), rather it’s about the joy that I experience teaching my kids how to bake. I am now what I consider a “seasoned veteran” and have mastered only a few of the “Mommy tricks of the trade”, but baking is one of them. I used to say “Who wants to bake cookies?” and all three children would make a beeline for the kitchen. After settling too many squabbles to count of “I get to break the eggs” and “I get to lick the bowl” and “You did it last time”, I wised up and declared baking a one-on-one event.
Now, we simply take turns and everyone is happy.
The challenge for me becomes a factor of will power, which has nothing to do with my children. If I make them, I eat them. With that said, I was determined to find a heart smart, waistline friendly option that would accomplish the objectives of teaching and spending quality time with my kids and being cognizant of my waistline as well as tasting great! You say that’s not possible? Next time you’re online shopping make sure you have the ingredients below. You’ll make amazing cookies that, believe it or not, are made with very little butter!
On the other hand, if you just have to have the real thing, check out theEasy Eats section at http://www.CobornsDelivers.com.
And remember, taking turns goes a long way to a peaceful baking experience!
Chocolate Chip Cookies
1/4 cup unsalted butter
1/3 cup low-fat cream cheese
1 cup packed brown sugar
2 egg yolks
3/4 teaspoon pure vanilla extract
1 cup all-purpose flour
1/3 cup whole-wheat flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 package semi-sweet chocolate chips, about 6 ounces
1. Preheat oven to 350 degrees. Lightly coat a baking sheet with canola oil.
2. In a large mixing bowl, cream butter, cream cheese and brown sugar on low speed with an electric mixer. Add egg yolk and vanilla and mix on low until just combined.
3. In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined.
4. Portion heaping teaspoonfuls (or use a 3/4 ounce scoop) onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate baking sheet and bake an additional 3 minutes.
Makes 38 cookies, each with approximately:
-13 grams carbohydrates
-3 grams fat
-16 mg cholesterol
-1 gram protein
-58 mg sodium
-1 gram protein
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