Chocolate Chip Cookies
YIELD Makes about 6 dozen cookies
America's favorite cookie! This chunky cookie will satisfy even the biggest cookie monster.
|8||tablespoons margarine, softened|
|1‑1/2||cups packed light brown sugar|
|2‑1/2||cups all-purpose flour|
|1‑1/2||teaspoons baking soda|
|1/3||cup fat-free (skim) milk|
|3/4||cup (4 ounces) semisweet chocolate chips|
|1/2||cup chopped pecans or walnuts (optional)|
- Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
- Beat margarine and brown sugar in large bowl until fluffy. Beat in egg whites and vanilla.
- Combine flour, baking soda and salt in medium bowl. Add flour mixture to margarine mixture alternately with milk, ending with flour mixture. Stir in chocolate chips and pecans, if desired.
- Drop dough by slightly rounded tablespoonfuls onto prepared cookie sheets. Bake about 10 minutes or until lightly browned. Cool on wire racks.
This recipe appears in: Chocolate
|Serving Size:||1 cookie|
|Total Fat||2 g|
|Calories from Fat||26 %|
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