LIGHT CHOCOLATE CHIP COOKIES
This is a tasty recipe for soft and chewy chocolate chip cookies. Don't try to double it though, it doesn't turn out.
Provided by Megan Noble
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream the butter with the brown and white sugars. Stir in the vanilla, egg white, and water. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips.
- Drop dough by heaping spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool for 1 minute on baking sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 17 g, Cholesterol 7.6 mg, Fat 4 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 88.8 mg, Sugar 10.7 g
LIGHT SUGAR COOKIES
Lighter Sugar Cookies from The Best Light Recipe from Cooks Illustrated. I am posting this, so I don't misplace it. This includes optional ingredients for lemon or almond versions.
Provided by LEGG Gustafson
Categories Dessert
Time 42m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven racks to middle postion, preheat oven to 375 degrees. Line two baking sheets with foil or parchment paper.
- Whisk the flours, baking powder and salt together in a medium bowl and set aside.
- Using an electric mixer, cream the butter and one cup of the sugar together at medium speed until light and fluffy, about 3 to 5 min.,scraping down the sides as needed. Add the egg and vanilla (and 2 tsp.lemon zest or 1/2 tsp.almond extract) and continue to beat at medium speed until combined, about 30 to 60 seconds. Add flour mixture and beat until combined, about 30 to 60 seconds more.
- Place remaining 1/3 cup sugar in a shallow bowl, (with optional lemon zest or almonds.) Working with a level tablespoon of dough each time, roll the dough into balls. (If the dough is too soft refrigerate until firm.) Roll the balls in the sugar and place on baking sheet 2 1/2 inches apart. (12 cookies to a sheet).
- Bake cookies, one tray at a time until edges are golden and centers are just set. (Don't overbake.).
- Cool cookies onthe baking sheets for 5 minutes and serve warm or transfer to wire rack to cool completely.
LIGHT & FLUFFY SHORTBEAD COOKIES
Another fantastic recipe I grew up with. These cookies are a nice change from the traditional shortbread cookies at Christmas and they're a lot easier to make. Always a hit with everyone I know
Provided by Carol
Categories Drop Cookies
Time 50m
Yield 2 dozen cookies approx.
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F.
- Beat butter with mixer until light and fluffy.
- Sift dry ingredients together.
- Add dry ingredients to whipped butter a little at a time.
- Add vanilla last and beat well.
- Drop dough by teaspoonful onto parchment-lined cookie sheet and bake 30-40 minutes until just turning light golden brown.
- Cookies will be delicate.
- Pack or freeze carefully.
- For a different look add a candied cherry half to the center of each cookie before baking.
Nutrition Facts : Calories 1286, Fat 92.7, SaturatedFat 58.4, Cholesterol 244, Sodium 949.1, Carbohydrate 107.1, Fiber 2, Sugar 29.9, Protein 7.5
LIGHTER CHOCOLATE CHIP COOKIES
These crispy cookies will give your old, full fat recipe, a run for their money. By adding some ground oats to whole wheat pastry flour, cutting the butter and adding some agave nectar, we cut the fat and calories without sacrificing flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h37m
Yield 24 cookies, 12 servings
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350 degrees F. Combine the oats, flour, baking soda and salt in a food processor and pulse until the oats are finely ground. Set aside.
- 2. In the bowl of an electric mixer, cream the butter, sugar and agave nectar until light and fluffy. Add the egg and vanilla and mix until smooth and glossy. Reduce mixer speed to the lowest setting and gradually add the flour mixture until just incorporated; stir in the chocolate.
- 3. Drop level tablespoons of the dough onto silicone mat lined baking sheets, 2 inches apart (12 cookies per sheet). Transfer the sheets to the refrigerator and chill the cookies until solid, about 30 minutes. Bake until lightly golden around edges, about 12 to 14 minutes, rotating the pans halfway through. Remove the baking sheets from the oven and let cool on the sheets for 1 minute; transfer to a wire rack to cool completely.
LIGHT AND CHEWY CAKE COOKIES
Light, and chewy cookies that'll melt in your mouth!
Provided by J. Ott
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray cookie sheets with non-stick cooking spray.
- Mix ingredients in the order given. Drop by tablespoons onto cookie sheets about 2 inches apart.
- Bake for 3 1/2 to 4 minutes, then switch racks and bake another 3 1/2 to 4 minutes. Remove from oven and let cool on racks.
Nutrition Facts : Calories 310.7 calories, Carbohydrate 52.8 g, Cholesterol 1.8 mg, Fat 7.8 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 354.5 mg, Sugar 35.6 g
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