Post by Loupy on Nov 27, 2010 15:14:48 GMT -7
Mint Chocolate Chip-Oat Cookies
Every cookie platter should have a chocolate chip cookie. This cookie provides a lower fat option, with a holiday hint of mint. I used a limited edition dark chocolate and mint mix; however a dark chocolate chip could be used (substitute peppermint flavoring for the vanilla). These are a favorite of my grandchildren, so you know they passed the "kid" test for flavor.
Makes 40 Cookies
INGREDIENTS
4 Tbsp "I Can't Believe It's Not Butter Cooking and Baking Blend"
1/3 cup low fat cream cheese (1/3 less fat)
1 cup light brown sugar, packed
2 large egg yolks
3/4 tsp vanilla extract
1/2 cup oat flour*
1/2 cup all purpose flour
1/3 cup whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
5 ounces dark chocolate and mint chips
*NOTE: To make oat flour, place oats in a food processor or blender until they achieve a flourlike consistency.
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
Prepare baking pans by spraying with canola oil spray.
You may also line pans with parchment paper or use a silicone baking liner.
Cream the "butter," cream cheese and brown sugar on high speed using a mixer.
Once the mixture is fluffy, reduce the speed to low and add the egg yolks and vanilla.
Mix until combined.
Combine the the flours, baking soda, salt, and chips in a bowl.
Add to the butter mixture and mix by hand until well blended.
Drop heaping teaspoons onto a baking sheet about 2 inches apart.
Flatten lightly with the bottom of a glass that has been moistened with water.
Bake 6-7 minutes.
Rotate the pans and bake until lightly browned, about another 3 minutes. Be careful not to overbake.
Cool and store in tightly sealed container.
Nutritional Info
Calories: 69.2
Total Fat: 2.9g
Total Carbs: 10.5g
Dietary Fiber: 0.3mg
Protein: 0.8g
This recipe was created by Patricia Huller C.C.E., M.Ed., a culinary instructor and healthy baking expert from Cincinnati State's Midwest Culinary Institute, especially for SparkRecipes.
Recipe submitted by SparkPeople user PHULLER.
Every cookie platter should have a chocolate chip cookie. This cookie provides a lower fat option, with a holiday hint of mint. I used a limited edition dark chocolate and mint mix; however a dark chocolate chip could be used (substitute peppermint flavoring for the vanilla). These are a favorite of my grandchildren, so you know they passed the "kid" test for flavor.
Makes 40 Cookies
INGREDIENTS
4 Tbsp "I Can't Believe It's Not Butter Cooking and Baking Blend"
1/3 cup low fat cream cheese (1/3 less fat)
1 cup light brown sugar, packed
2 large egg yolks
3/4 tsp vanilla extract
1/2 cup oat flour*
1/2 cup all purpose flour
1/3 cup whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
5 ounces dark chocolate and mint chips
*NOTE: To make oat flour, place oats in a food processor or blender until they achieve a flourlike consistency.
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
Prepare baking pans by spraying with canola oil spray.
You may also line pans with parchment paper or use a silicone baking liner.
Cream the "butter," cream cheese and brown sugar on high speed using a mixer.
Once the mixture is fluffy, reduce the speed to low and add the egg yolks and vanilla.
Mix until combined.
Combine the the flours, baking soda, salt, and chips in a bowl.
Add to the butter mixture and mix by hand until well blended.
Drop heaping teaspoons onto a baking sheet about 2 inches apart.
Flatten lightly with the bottom of a glass that has been moistened with water.
Bake 6-7 minutes.
Rotate the pans and bake until lightly browned, about another 3 minutes. Be careful not to overbake.
Cool and store in tightly sealed container.
Nutritional Info
Calories: 69.2
Total Fat: 2.9g
Total Carbs: 10.5g
Dietary Fiber: 0.3mg
Protein: 0.8g
This recipe was created by Patricia Huller C.C.E., M.Ed., a culinary instructor and healthy baking expert from Cincinnati State's Midwest Culinary Institute, especially for SparkRecipes.
Recipe submitted by SparkPeople user PHULLER.
