When I have time, I enjoy making food for my family. Whether making muffins, cookies or dinner, I try to find a healthy version of what I want to make or I try creating my own versions until I find a version I love.
I have tried tons of light, low-fat, or healthy cookie recipes and although some have been very good, often they have required ingredients I do not have on hand, they have a long list of ingredients, or they do not turn out as well as I would like.
After testing many cookie recipes I have come up with a Light Cookie Dough Recipe.
It is the perfect base for making a variety of different kinds of cookies with 1 simple recipe. Just add one or two additional ingredients to the base to make Chocolate Chip Cookies, Peanut Butter Cookies, or Chocolate Cookies, or even make some Cranberry White Chocolate Walnut Cookies.
Ingredients:
1/3 cup Butter- softened
1/2 cup Brown Sugar
1/2 cup Sugar
1 egg
1 tsp vanilla
1 cup White Whole Wheat Flour
1/2 tsp Baking Powder
1/2 tsp Salt
Directions for Basic Cookie Dough:
Cream Together the Softened Butter, White and Brown Sugars until creamy. Add Egg and Vanilla and Beat until blended. Add Flour, Baking Powder and Salt together, then add to butter mixture and stir until blended.
For Chocolate Chip Cookies-
Add 1/2 Cup Chocolate Chips (Semi-Sweet or Dark Chocolate) to Mixture.
For Peanut Butter Cookies:
Add 1/3 Cup Peanut Butter to the Mixture and Blend.
For Chocolate Cookies:
Add 1/3 cup cocoa
Add 1/4 cup chocolate chips-optional
For White Chocolate Cranberry Walnut Cookies- Add and Mix in:
1/4 Cup White Chocolate Chips
1/3 Cup Dried Cranberries
1/4 Cup Walnuts
Preheat Oven to 350. Put Cookies on a Baking Sheet (Lined or Coated w/ Cooking Spray-optional) and cook for 10-12 minutes.
Check cookies after 8 minutes. For the best results remove cookies before they begin to turn golden, when they are still soft and seem slightly under-cooked, because they will cook a bit more and they keep their softness if you remove them early.
Copyright Kristin Fitch 2008-2009
