cookies

Guiltless Chocolate Cookies recipe added 01-13-2003
1/4 c stick margarine or butter, softened
1/2 c granulated sugar
1/2 c packed brown sugar
1 tsp grated orange peel (optional)
1 lg egg white
1 tsp instant coffee, dissolved in 1 tsp water
2 tsp vanilla extract
1 c all-purpose flour
1/2 c cocoa powder
1 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1. In a large bowl, beat together the margarine, sugars, and orange peel, if using, until well combined. Beat in the egg white, coffee, and vanilla extract until smooth.
2. In a medium bowl, combine the flour, cocoa, cinnamon, baking soda, and salt. Add it to the sugar mixture, and stir by hand just until the dough comes together. Shape the dough into a disk. Wrap it in plastic wrap or wax paper, and refrigerate for 1 hour, or until well chilled.
3. When ready to bake, preheat the oven to 350 degrees F. On a lightly floured surface, roll out the dough 1/8" thick, and cut it into 2 1/4" rounds with a cookie cutter or the rim of a glass. Place the cookies about 1" apart on a baking sheet that has been lightly coated with cooking spray. Bake for 10 to 12 minutes. Transfer to a rack to cool completely.
Makes 30 cookies Per cookie: 62 cal, 1 g pro, 11 g carb, 2 g fat, 0 g sat. fat, 0 mg chol, 1 g fiber, 46 mg sodium

With the ingredients I have (sugar free syrup...) they came to 1 star each!
Pumpkin Cookies (recipe was added 11-01-2002)
1 cup whole wheat flour
1 cup oat bran
� cup light brown sugar
� teaspoon baking soda
� cup cooked mashed pumpkin
� cup maple sugar
coating:
2 tablespoons sugar
2 tablespoons finely ground pecans
To make the coating, combine the ground pecans and sugar in a small bowl, set aside.
Combine the flour, oat bran, brown sugar, and baking soda, stir to mix well. Syir in the pumpkin and maple syrup.
Coat a baking sheet with non-stick cooking spray. Roll the dough into 1-inch balls. (If the dough is too sticky to handle, place it in the freezer for a few minutes). Roll each ball into the coating and place on the baking sheet. Use the bottom of a glass to flatten each cookie.
Bake at 300� for 15 minutes, or until lightly browned. Cool the cookies on the pan for about a minute.
Yum! Katie V.

Soft Chocolaty Cookies
1 1/3C sugar,
1/2C apple butter,
1/2C FF sour cream,
1/4C vegetable oil,
1/4C egg substitute,
1 1/2C flour, sifted,
1C cocoa,
1/4Tsp salt,
1/4Tsp baking soda.
Preheat oven to 350. Spray cookie sheets with cooking cpray. Whisk together sugar, apple butter, sour cream, oil and egg substitute. In another bowl whisk together flour, cocoa, salt and baking soda. Stir flour mixture into sugar mixture; mix just until blended. Drop 42 tablespoons of cookie dough onto cookie sheets, about 1 1/2 inches apart. Bake until firm, about 10 minutes. Transfer cookies to a flat surface and cool completely. 42 cookies = 1 star per cookie Mary Jo

Double Chocolate Chews
1 3/4C flour,
2/3C powdered sugar,
1/3C unsweetened cocoa,
2 1/4tsp baking powder,
1/8tsp salt,
1C semisweet chocolate mini chips divided,
3 tbsp vegetable oil,
1C firmly packed brown sugar,
2 1/2tbsp light colored corn syrup,
1tbsp water,
2 1/2tsp vanilla extract,
3 large egg whites.
Preheat oven to 350. Combine first 5 ingredients in a bowl, stir well and set aside. Combine 3/4C chocolate chips and vegetable oil in a small saucepan, and cook over low heat until chocolate melts; stirring constantly. Pour melted chocolate mixture into a large bowl, and let cool 5 minutes. Add brown sugar and next 4 ingredients to chocolate mixture, stir well. Stir in flour mixture and remaining 1/4C chocolate chips. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 for 8 minutes. Let cool on pans 2 minutes or until firm.
4 dozen = 1 star per cookie Mary Jo

1 star Peanut Butter Cookies
Ingredients
1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp table salt
3 Tbsp reduced-calorie margarine, stick-variety
2 Tbsp reduced-fat peanut butter
1/2 cup light brown sugar, packed
1/4 cup sugar
1 large egg white(s)
1 tsp vanilla extract
Instructions Combine flour, baking soda and salt in a small bowl; mix well and set aside.
Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.)
Preheat oven to 350�F. Coat a large baking sheet with cooking spray.
Remove cookie dough from freezer and slice crosswise into twenty-four 1/4-inch-thick slices; place slices 1 inch apart on prepared baking sheet. Bake until golden around the edges, about 8 to 10 minutes. Transfer to wire racks to cool completely. Yields 1 cookie per serving.

Chef Tips
We renovated Peanut Butter Cookies by:
Making them freezer cookies, so less fat is needed (freezing holds the dough together).
Using reduced-calorie margarine instead of regular margarine or butter.
Swapping reduced-fat peanut butter for regular. Adding an egg white instead of one whole egg.
Serves | 24 @ 1 stars per serving

Here is a recipe that you would all enjoy their 1 star cookies and you get all the chocolate you can handle. Submitted by Jen
CHOCOLATE, CHOCOCALTE CHIP COOKIES
2 cups of flour
1/4 cup unsweeted cocoa
1 Tsp salt
1/2 cup light brown sugar
1/4 cup unsaltes margarine
1/3 cup fat free egg substitute
3/4 cup low fat plain yogurt
1 Tsp vannila
1 cup semi-sweet chocolate chips
Directions : 1. Preheat oven to 375 F
2. In medium bowl, combine flour,cocoa,baking soda and salt.
3. In large bowl, with electric mixer @high speed beat magarine,sugar and egg substituteuntil light and fluffy. With mixer @ low speed gradually add flour mixture, the yogurt and chocolate chips stir until combine. (DO NOT OVERMIX)
4.Drop dough by tablespoon on to 2 Ungreased baking sheets. Makes 24 cookies Bake until firm , about 10 Min. Cool completely on a racl and store in a airtight container.
stars = 2 97 cal, 3g fat, 1g fiber
NOTE: I make these all te time they are really good. and instead of making 24 i make 48 because i use a teaspoon to drop the cookie dough. They are really good, they are just like a little cake. Hope you all enjoy them .

PEANUT BUTTER BISQUICK COOKIES
1/2 cup Reduced-Fat Peanut Butter
2 tablespoons No-Fat Sour Cream
1/2 cup Splenda if you cant find Splenda, use Sugar Twin
1/4 cup boiling water
1 cup Reduced Fat Bisquick Baking Mix
Preheat oven to 400�. Spray 3 baking sheets with butter-flavored cooking spray. In a large bowl, combine peanut butter, sour cream, Splenda, and water. Add baking mix. Mix well to combine. Using a teaspoon, drop batter onto prepared baking sheets to form 32 cookies. Flatten each cookie with a fork. Bake for 7 to 10 minutes. Remove from baking sheet and cool on a wire rack.
Serves 8 (4 each) - Each serving equals:
146 Calories, 6 fm Fa, 5 gm Pr, 18 gm Ca, 254 mg So, 17 mg, Cl, 1 gm Fi
DIABETIC: 1 St/Ca, � Mt, � Fa
3 stars PER SERVING

Breakfast Cookies
- a recipe by Jackie Serves: 4 @ 4 stars per serving
Ingredients:
1 1/4 cup oatmeal (6pts)
1/4 cup raisins (2pts)
1/4 cup flour (2pts)
1 1/2 cup dry milk (4pts)
1 cup applesauce (1pt)
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
1/4 cup splenda (0pts) or 1/4 cup sugar (4pts)--I like splenda
Preheat oven to 350*. Line a cookie sheet with parchment paper or you may grease your pan.
Mix all ingredients together until thoroughly blended. Spoon 4 large mounds on the sheet. Bake 15-20 minutes.
These are wonderful out of the oven and just slightly cooled. They are like a large muffin top. I think the key to making them good is to slightly undercook them so they stay soft. These cookies have many possibilities---add shredded carrots, coconut, pineapple, different flavorings....