1 cup sugar
1 cup firmly packed
brown sugar
1 cup margarine or
butter, softened
2 eggs
1
1
⁄2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1
⁄4 teaspoon salt
12 ounces semi-sweet
chocolate chips
Place sugar, brown sugar, margarine, eggs, and
vanilla in large bowl. Beat on Speed 2 about
2 minutes, or until smooth.
Add flour, baking soda, and salt. Beat on Speed 1
about 30 seconds, or until blended. Beat on Speed 4
for 30 to 60 seconds, or until smooth. Add chocolate
chips. Beat on Speed 1 about 15 seconds, or until
combined.
Drop by rounded teaspoonfuls onto ungreased
baking sheets, about 2 inches apart. Bake at 375°F
for 10 to 12 minutes. Remove from baking sheets
immediately and cool on wire racks.
Yield: 54 servings (1 cookie per serving).
Per serving: About 117 cal, 1 g pro, 17 g carb,
5 g total fat, 1 g sat fat, 8 mg chol, 76 mg sod.
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CHOCOLATE CHIP COOKIES
1
1
⁄2 cups all-purpose flour
1
⁄2 cup sugar
1 teaspoon cinnamon
1
⁄2 teaspoon baking
powder
1
⁄2 teaspoon baking soda
1
⁄2 teaspoon ginger
1
⁄4 teaspoon salt
1
⁄3 cup margarine or
butter, softened
1 egg, slightly beaten
1
⁄2 cup molasses
1
⁄2 cup apple juice, heated
to a boil
Grease bottom only of 9x9x2-inch baking pan. Place
all ingredients in large bowl. Beat on Speed 2 about
30 seconds, or until blended. Beat on Speed 6 about
30 seconds, or until smooth.
Pour batter into pan. Bake at 350°F for 25 to 30
minutes, or until toothpick inserted in center comes
out clean. Serve warm with applesauce and Spiced
Whipped Cream (see page 23), if desired.
Yield: 9 servings.
Per serving: About 233 cal, 3 g pro, 39 g carb,
7 g total fat, 2 g sat fat, 24 mg chol, 251 mg sod.
APPLE GINGERBREAD
21
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