One of the reasons I've never been good at the pre-packaged diet plans is that I just can't do margarine, reduced-fat cheeses, and artificial sweeteners. I'd rather simply eat less of what I really like (though, I'm not so good at that either...).
This is a recipe for those of us who do not have large families to eat a couple of dozen cookies in an afternoon. It makes 6 cookies. My theory here is, if I only make 6, I can't eat a dozen accidentally before Adam gets home from work. For summer heat-reduction purposes, you cook them in a toaster oven.
¼ c sugar (you can mix white and brown sugar, if you like)
2 T butter
1 T beaten egg (see note)
¼ t vanilla
¼ t baking soda
½ c flour
2 T miniature chocolate chips
2 T chopped walnuts
• Cream together butter and sugar(s)
• Add egg and vanilla; mix well
• Stir in flour until soft dough is formed
• Add chocolate chips and walnuts; mix until they are evenly distributed throughout dough
• Drop six evenly-spaced cookies onto a small baking sheet
• Bake in preheated toaster oven at 350° for 8-9 minutes or until the bottoms are golden brown
Note: Beat one egg and measure out one tablespoon. You can refrigerate the remainder in a cup with plastic wrap pressed to the surface of the liquid or in a zippered bag with the air pressed out for 1-2 days.
Serving Size 1 cookie (16 g)
Serving per Recipe 6
|Amount per Serving|
Calories 83 Calories from Fat 48
|Total Fat 5.5g|
Saturated Fat 2.5g
Monounsaturated Fat 1.5g
Polyunsaturated Fat 1g
Total Carbohydrates 8.5g
Dietary Fiber 0g
For more tips and advice visit Rocks in my Dryer.
Check out Experience Imagination tomorrow (Thursday, June 13th) for a special celebration!