Healthy eaters out there…don’t turn away from this post! The cookie recipe I am about to share with you comes from a Weight Watchers cookbook (but if you don’t tell anyone, I’m sure they’d never guess). More specifically, it comes from a WW cookbook called All Things Sweet that my mom purchased back in 1999. I’m sure it must be out of print, but if you click the above link, you can see what’s available through Amazon. I love this book. Actually, a couple of my favourite (and most popular) recipes come from it- these cookies, a great peanut butter cookie recipe, cream cheese brownies (best recipe I’ve found, seriously) and black bottom cheesecake cups, to name a few. I snapped a picture of the open pages to cry and capture just how “well-loved” this cookbook is. Although it’s hard to see, there are splatter marks everyone, and I can assure you, it’s this way throughout the cookbook.
I made these on the weekend because I was going to a get-together at a friend’s house (hi Megan :P). I wanted to bring something that I knew would be a crowd-pleaser, but that I could enjoy guilt-free. I’m not sure why these cookies came to my mind, as I haven’t made them in at LEAST 5 years (probably more), but I’m so glad they did. As soon as I made them, I asked myself why it had been so long. Rest assured, I will not wait so long before making these again. They have a great fudge-y, brownie-ish texture…achieved with only 3 tbsp vegetable oil! One cookie has just 64 calories and 1.6 grams of fat (1 point on the old WW system). A batch makes 48 cookies (or in my case, 46, with enough batter for a good bowl-licking). Give these a try…they aren’t just “good for low fat” cookies, they are just plain YUMMY!
Before I post the recipe, an update on yesterday’s run….8 miles seemed long enough in windy, snowy weather. I ran almost entirely on the road (not sidewalks), which was fine, as there wasn’t much traffic out at 8:30 on a holiday Monday. I can really tell how the wind and snow slow me down, compared with all of my summer training runs. My time wasn’t what I would have liked, but I toughed it out and made it! When I got back, I enjoyed a DELICIOUS bowl of hot oatmeal with apples. I didn’t plan to take a bath, but my muscles were a little sore and I was COLD, so I enjoyed a quick hot bath with Epsom salts (I should have added that to my list of running tips…I think my frequent Epsom salt soaks were a big part of reducing muscle soreness). I’m hoping the weather is a little nicer for my 9 miler next weekend :)…update will follow.
from WW All Things Sweet
1 3/4 cups all purpose flour
2/3 cup icing sugar
1/3 cup unsweetened sugar
2 1/4 tsp baking powder
1/8 tsp salt
1 cup mini semisweet chocolate chips, divided (note: it’s important to use the mini chips, since a small amount gets put in the cookies, the mini size goes a lot farther than full size ones)
3 tbsp vegetable oil
1 cup packed brown sugar
2 1/2 tbsp light corn syrup
1 tbsp water
2 2/1 tsp vanilla extract
3 egg whites
Preheat oven to 350 degrees. Combine first 5 ingredients in a bowl; stir well with a whisk, and set aside.
Combine 3/4 cup of the chocolate chips and vegetable oil in a large microwave-safe bowl. Microwave until chocolate melts (1 and 1/2 to 2 minutes). Stir until all chips have melted, and let cool slightly. Add brown sugar and next 4 ingredients to chocolate mixture, and stir well. Stir in flour and remaining 1/4 cup chocolate chips.
Drop dough by level tablespoons 2 inches apart on to baking sheets coated with cooking spray (I lined the sheets with parchment paper first for easy clean-up). Bake for 8 minutes. Let cool on pans 2 minutes or until firm. Remove cookies from pans; let cool on wire racks. Yield: 4 dozen cookies.
Try these…you won’t regret it!