Cookies

I've been remiss in adding entries over the last month or so. Don't think I haven't been sampling new recipes or eating this whole time because I most certainly have. Its the holiday season and its been busy. I have sampled several savory meals but have also enjoyed some absolutely scrumptious cookies. Here are just 4 recent cookie recipes I have been sharing with friends during the many cookie exchanges and holiday parties.

Cooking Light "Chewy Chocolate-Cherry Cookies"

I've had several people comment, "These are only 2 points!" These Chewy-Chocolate cookies are soo yummy. I've used the base recipe to make Mocha Butterscotch cookies and have found them to be just as successful. Simply add a tablespoon of instant coffee and butterscotch chips in place of the cherries and chocolate chips, however, beware that the butterscotch chips are much sweeter than the mini chocolate chips.

1 c ap flour

1/3 c unsweetened cocoa

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 c sugar

1/3 c butter, softened

1 tsp vanilla extract

1 lrg egg

2/3 c dried tart cherries

3 tbsp semisweet mini chocolate chips

cooking spray (optional)

1. Preheat oven to 350F.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat well. With mixer on low speed, gradually add flour mixture (I sift the mixture into the bowl to avoid over-mixing). Beat until just combined. Fold in cherries and mini chocolate chips.

3. Drop by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray (I line baking sheets with parchment paper and avoid the cooking spray). Bake at 350F for 12 minutes or just until set. Remove from oven; cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

Yield: 30 cookies, Serving Size: 1 cookie

WeightWatchers PointsPlus: 2 pts

Eat What You Love "Amazing Peanut Butter Cookies"

I've made this flourless cookie for my sister who is gluten-free. Which was quite the hit since she normally feels left out when I deliver cookies ;)

1 c peanut butter

3/4 c Splenda granulated sweetener

1/4 c dark brown sugar, packed

1/2 tsp baking soda

1 tsp vanilla extract

1 lrg egg*

1. Preheat oven to 350F.

2. Combine the peanut butter (I used about 3/4 c regular chunky peanut butter and 1/4 c reduced fat creamy peanut butter because its what I had on hand), sweetener, brown sugar, baking soda, and vanilla in a medium bowl and stir until well mixed. Add the egg and stir until dough is formed.

3. Shape the dough, by tablespoons, into 1-inch balls. Place onto an ungreased baking sheet (again I lined the baking sheet with parchment paper) and flatten balls with a fork, forming a crisscross pattern on top of each cookie (I skipped half of this step).

4. Bake for 9-11 minutes, or until cookies are golden brown on the bottom but still slightly soft in the center. Remove from the oven and let cool on the baking sheet for 5 minutes. Remove to wire racks to finish cooling.

Yield: 24 cookies, Serving Size: 1 cookie

WeightWatchers PointsPlus: 2 pts

Cranberry Walnut Oatmeal Cookies adapted from Eat What You Love "Oatmeal Raisin Cookies"

These cookies were soo delicious that they were well worth the extra point. Mmmmm, mmm definitely a repeat recipe for me! If you omit the walnuts, 1 tbsp of applesauce, and use raisins in place of the dried cranberries you will have a 2 WeightWatchers Point Plus cookie.

1/2 c whole wheat flour

1/4 c ap flour

1 1/2 c old-fashioned rolled oats

1/3 c dried cranberries

1/4 c chopped walnuts

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg

1/3 c butter, softened

6 tbsp packed dark brown sugar

2 lrg egg whites

3 tbsp unsweetened applesauce

1/2 tsp vanilla extract

6 tbsp Splenda granulated sweetener

1. Preheat oven to 350F. Spray baking sheet with cooking spray or use parchment paper.

2. In a small bowl, combine the flour, oats, cranberries, walnuts, baking soda, cinnamon, and nutmeg and stir until well mixed.

3. In a large bowl, with an electric mixer, beat the butter and brown sugar until light and creamy. Beat in the egg whites, applesauce, vanilla, and sweetener. (The mixture will not get creamy.) Stir in the flour mixture.

4. Drop the dough by level tablespoons onto a baking sheet, 2 inches apart. Flatten the cookies by pressing down on the dough with a spatula or the bottom of a glass.

5. Bake for 7-9 minutes, or until light brown on top. Transfer the cookies to a wire rack to cool.

Yield: 20 cookies, Serving Size: 1 cookie

WeightWatchers PointsPlus: 3 pts

Eat What You Love "Better-For-You Chocolate Chip Cookies"

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