Weight Watchers Chocolate Cookies Recipes

Steps:

• Melt candy bars in the microwave, about 1 1/2 minutes .
• Add cereal and raisins.
• Line a 9 x 13 inch pan with foil.
• Drop 16 cookies onto foil.
• Put into freezer until hard.

Steps:

• Preheat the oven to 350 degrees.
• Spray 2 large baking sheets with nonstick spray.
• Combine the flour, baking powder, baking soda and salt in a bowl and set aside.
• Beat the brown sugar, butter and vanilla in a large bowl until blended.
• Beat in the sour cream and egg.
• Add the flour mixture and beat until blended, about 1 minute.
• Stir in the oats and chocolate chips.
• Spoon the dough onto the baking sheets about 1 inch apart making a total of 36 cookies.
• Dip the bottom of a glass in flour and press the floured glass against each mound to make a 2 1/2 inch round cookie.
• Bake until light browned, about 12 minutes.
• Transfer to racks to cool.

Steps:

• Preheat oven to 375°F Coat 2 cookie sheets with cooking spray or cover with parchment paper.
• Beat cream cheese and both sugars in a large bowl with an electric mixer until sugar is fully incorporated (should not have granules); add egg and vanilla and blend again.
• Combine both flours, salt and baking soda in a medium bowl.
• Add half the flour mixture to the cream cheese mixture; beat until well incorporated. Add milk and remaining flour mixture; beat until fully blended and then fold in chips.
• Drop heaping teaspoons of dough onto prepared cookie sheet and press dough down with dampened fingers to form 1-inch cookies. Make sure to leave at least an inch between each cookie. Bake cookies until slightly golden on top, about 10 to 12 minutes. Remove from oven and allow cookies to cool on cookie sheet for 1 to 2 minutes; remove to a wire rack and cool completely. Yields 1 cookie per serving.

Steps:

• Preheat oven to 350°F.
• Combine flour, baking soda and salt in a large bowl. (Do not pack flour when measuring).
• Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually beat in flour mixture until blended. Stir in chocolate mini chips.
• Drop by rounded teaspoonfuls (about 3/4-inch balls to get 40 cookies) onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks.

Steps:

• Bring margarine, milk, Splenda, and cocoa to a boil in medium saucepan. Boil for 1 minute.
• Remove from heat. Stir in peanut butter and vanilla until combined.
• Stir in oats.
• Drop by spoonfuls on wax paper or parchment paper.
• Allow to cool completely before eating.