Chocolate chip cookie

Ingredients:

• 2 and 1/4 cups (280 grams) all-purpose flour, measured correctly
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
• 3/4 cup (150 grams) light brown sugar, loosely packed
• 1/2 cup (100 grams) granulated sugar
• 1 large egg + 1 egg yolk*
• 2 teaspoons vanilla extract
• 1 cup (180 grams) chocolate chips or chocolate chunks

Directions:

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.

In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick.  Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.

*Room temperature egg + egg yolk are preferred for even disbursement.  Typically, if a recipe calls for room temperature or melted butter, it's a good idea to use room temperature eggs as well.  To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes.  

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Pumpkin Chocolate Chip Cookies

Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Directions
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Read more at: http://www.foodnetwork.com/recipes/george-duran/pumpkin-chocolate-chip-cookies-recipe/index.html?oc=linkback

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Low fat oatmeal- chocolate chip cookies

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon allspice
2 Tablespoons butter, melted
1/4 cup unsweetened applesauce
1/2 cup granulated white sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 2/3 cups oats
2 Tablespoons mini chocolate chips

Directions:

1. Preheat oven to 375 degrees F. Slightly spray cookie sheet with nonstick spray, or line with parchment paper or silpat mat.

2. In a large bowl, whisk flour, baking powder, baking soda, salt and allspice.

3. In a separate bowl, whisk together melted butter, applesauce, sugars, egg and vanilla until well blended. Add flour mixture to applesauce mixture. Mix well. Fold in oats. At this point, you can decide if you'd like to mix in the chocolate chips or save them to sprinkle on op of each scoop of cookie dough.

4. Drop rounded Tablespoonfuls onto cookie sheet 2 inches apart. You should end up with about 22 cookies. Bake 8 to 10 minutes, or until set. Remove from oven and cool on cookie sheet for 5 minutes; remove to wire rack to cool completely.

Nutritional Information per serving:
Serving size: 1 cookie
Calories per serving: 101
Fat per serving: 2.1g
Saturated Fat per serving: 1.1g
Fiber per serving: 1.5g
Protein per serving: 1.6g
Cholesterol per serving: 11.2mg
Carbohydrates per serving: 24.6g

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Oatmeal Chocolate Chip Cookie Cereal

Cookie Cereal

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: 5 cups of cookie cereal

Ingredients

• 1/2 cup coconut oil (you can swap softened butter if you'd prefer)
• 1/8 cup sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1 1/4 cups white whole wheat flour or whole wheat pastry flour
• 3/4 cup old fashion oatmeal
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 - 3/4 cup mini chocolate chips

Instructions

1. Combine the whole wheat flour, baking soda and salt in small bowl. Beat the coconut oil, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy, about 3 to 5 minutes. Add the egg and beat well. Gradually beat in the flour mixture. Stir in the mini chocolate chips. Divide the dough in half and turn each dough out onto a large piece of plastic wrap or wax paper and form a very long and thin log with it, about 2 feet in length and about 1 inch in diameter. Seal up the bundle, roll it back and forth a couple times to smooth it out so one side isn't flat from resting on the counter, and place it in the freezer to chill for about 15-20 minutes. You just need the dough to firm up a bit so it is easier to roll into a bunch of little balls.
2. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpats.
3. Remove the logs and using a sharp knife slice 1/2 inch slices of dough. If you prefer flatten cookies you can simply place the rounds of dough on the prepared baking sheets. If you want a rounder cookie (this is what I did for most of mine) roll the sliced cookie dough between your hands to make a small ball and place on the the prepared baking sheet.
4. Bake for 5 to 6 minutes. Allow to cool completely before storing in an airtight container. Seve over milk, yogurt or eat by the handful!

Really, it brings out the inner kid inside you – so fun!

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Oreo Pops

Tasty Snacks That Are Healthy Too

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