Chocolate chip cookies <r t>

30 Servings

Ingredients

Quantity Ingredient
1 cup Brown Sugar; *NOTE
½ cup Sugar; **NOTE
1 cup Nonfat margarine; ***NOTE (Fleischman's spread)
2½ cup Self-Rising Flour; to 3 C
2 Egg beaters¨ 99% egg substitute, or equiv
2 teaspoons Vanilla Extract
3 tablespoons Miniature Chocolate Chips

Directions

*NOTE: or ½ C brown sugar + 2 tsp Sweet 'N Low Brown **NOTE: or ¼ C sugar + 4 packets Sweet 'N Low ***NOTE: or 1 C Smart Beat Margarine (2½ fat g a T) or ½ C Promise Ultra Fat-Free Margarine and ½ 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@...

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@...> on Sep 24, 1997

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