| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2572.1 | Here's my version of the cookie | CLOSUS::COPELAND | | Mon Aug 13 1990 15:46 | 25 |
| I have a recipe that I adapted myself from the regular Toll House
recipe. I cut the fat in half and replace it with yogurt, and also
cut the sugar to almost half. The chocolate chips provide plenty
of sweetness. These are really good and are also a good source
of fiber! They are a little more cake-like than regular chocolate
chip cookies.
Here's the recipe:
1/2 cup margarine
1/2 cup non-fat plain yogurt
1 cup brown sugar (packed)
3 egg whites
1 teaspoon vanilla
1 teaspoon baking soda
1 cup whole wheat flour
1 1/4 cups flour
3 cups oatmeal
1 cup chocolate chips
Cream the sugar and margarine until fluffy. Add the yogurt, egg
whites and vanilla. Mix until smooth. Add the flours and baking
soda. Stir in oatmeal and chocolate chips. Bake at 350 degrees.
Eat right away!
|
| 2572.2 | | CAM::BONDE | | Mon Aug 13 1990 17:01 | 7 |
| RE .1
The cookies sound great, but I'm a little confused by the amounts of
whole wheat and white flours and oatmeal. 5-1/4 cups total sounds like
a *lot* to me--how many dozens does this batch make?
|
| 2572.3 | Yogurt makes cookie dough thinner | CLOSUS::COPELAND | The Quilt Fair is Coming | Tue Aug 14 1990 10:16 | 7 |
| The amounts of flour are the same as the regular recipe. Because
of the yogurt, the batter is much thinner than regular cookie dough.
It usually takes the 3 cups of oatmeal. You could add one cup at
a time until it reaches the consistency you like. The recipe usually
makes about 48 cookies.
deb
|
| 2572.5 | better variation | LUDWIG::HAMMOND | | Wed Feb 20 1991 02:55 | 5 |
| I made this recipe for my sons pre school class I doubled the
recipe except for the oatmeal I only used about 2 cups total, as
opposed to six cups I don't think I would've liked them much with the
stated amount of oats. Give it a try again but cut the oatmeal down. It
would probably cut down on the cardboard taste.
|