Mini Chocolate-Chip Cookies

PointsPlus™ Value: 1
Servings: 48
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy

Go ahead and grab a few of these bite-size cookies. They might be little, but they pack a big chocolate punch.

Ingredients

	2 Tbsp butter, softened
	2 tsp canola oil
	1/2 cup(s) packed brown sugar, dark-variety
	1 tsp vanilla extract
	1/8 tsp table salt
	1 large egg white(s)
	3/4 cup(s) all-purpose flour
	1/4 tsp baking soda
	3 oz semi-sweet chocolate chips, about 1/2 cup

Instructions

• Preheat oven to 375ºF.
  
  
• In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.
  
  
• In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
  
  
• Drop 48 half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack. Yields 1 cookie per serving.

**I didn't have chocolate chips in the house so I used raisins and they turned out yummy!**

source: www.weightwatchers.com

Pumpkin Bread Puddin'

Ingredients

• 1 egg
• 3 egg yolks
• 1 1/2 cups whole milk
• 2/3 cup sugar
• 3/4 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 1/2 cups white bread cubes
• 3/8 cup miniature chocolate chips
• 2 tablespoons brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups.
2. Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes.
3. Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups.
4. Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.

**I doubled the recipe. Instead of using custard cups, I poured all ingredients in a greased 9x13 pan and baked for about 45 min. Add some vanilla ice cream and it was unbelievably delicious.**

from: http://allrecipes.com

Pumpking Chocolate Chip cookies

2 c. flour
1 c. old fashioned oats
1 tsp baking soda
1 tsp cinnamon
1 egg, slightly beaten
1 cup pumpkin (NOT PUMPKIN PIE FILLING, just PLAIN OL PUMPKIN!!)
1/2 tsp salt
1 c. butter/margarine (softened)
1/2 c. packed brown sugar
1/2 c. white sugar
1 tsp vanilla
1 c. (or more ) chocolate chips
Preheat oven to 350 degrees and lightly grease a baking sheet or two.
Combine dry ingredients, then alternate mixing dry and pumpkin. Separately, cream butter and gradually add sugars and then egg and vanilla. Mix all ingred together and form cookies!

Bake 20-25 mins, or til cooked through. YUM.

Mango Nut bread

Mango Nut Bread
Gina's Weight Watcher Recipes
Servings: 16 slices • Serving Size: 1/2 inch slice • Points: 2.5 ww pts
Calories: 125.1 • Fat: 3.9 g • Protein: 2.6 g • Carb: 21.0 g • Fiber: 1.6 g

• 1 cup mango purée (about 2 ripe mangos)
• 1 cup all purpose flour
• 1 cup unbleached whole wheat flour
• 1/2 cup sugar
• 1 tsp baking soda
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup chopped walnuts
• 1/4 cup coconut flakes
• 1 large egg, beaten
• 2 tbsp melted butter or margarine

Preheat oven to 325°. Puree mango in a blender until smooth.

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. Mix well. Add nuts and coconut and mix to combine. In a medium bowl, mix eggs, melted butter and puréed mango. Add to the flour mixture and stir until just blended. Pour batter into a large 9x5 inch loaf pan and bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.

source: http://www.skinnytaste.com/

Flaxseed, wheat, and bran muffins

High fiber, healthy breakfast muffin

INGREDIENTS
1 C.flaxseed ground
1 C whole wheat flour
1 C. Oat Bran
1 C. Brown sugar
2 tsp. Baking soda
1 tsp Baking Powder
1/2 tsp salt
2 tbsp. Cinnamon
1 1/2 C. shredded Carrots
2-3 Apples, cored and chopped up or shredded
1/2 C. Chopped nuts (optional)
1/2 c. Raisins (optional)
3/4 C. 2 % milk
2 Eggs, beaten
1 tsp. Vanilla

DIRECTIONS
Mix flour, flaxseed, bran, sugar and dry ingredients together. Shred carrots and apples and add these along with optional raisins and nuts to dry ingredients. Mix well. Stir together milk eggs and vanilla and stir this into batter until well moistened. Fill cupcake papers until 3.4 full and bake at 350* for 20 to 25 minutes.
Makes 24 med muffins.
( freeze them in ziplock bag, then just pull one out each morning and will be ready to eat 20 minutes later on the way to work! )

Number of Servings: 24

Yogurt-Bran Muffins

Yogurt and berries stir up into best bran muffins.

Prep Time:10 min Start to Finish:30 min Makes:12 muffins

1 cup Fiber One® original bran cereal 2 egg whites or 1 egg, slightly beaten 1/4 cup vegetable oil 2 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt 1 1/2 cups Gold Medal® all-purpose flour 1/3 cup packed brown sugar 1 1/4 teaspoons baking soda 1/2 teaspoon salt 1/2 cup fresh raspberries or blueberries

1. Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottom of each muffin cup with shortening. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). 2. In medium bowl, stir together egg whites, oil and yogurt. Add cereal, flour, brown sugar, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in berries. Divide batter evenly among muffin cups, filling each 3/4 full. 3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. High Altitude (3500-6500 ft): Decrease baking soda to 1 teaspoon. source: fiberone.com

Paula Deen Peppermint Bark

Ingredients

• Crushed candy canes, to yield 1 cup
• 2 pounds white chocolate
• Peppermint flavorings, optional

Directions

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Pecan Shortbread Cookies

Prep Time:

20 min

Total Time:

38 min

Makes:

5 dozen cookies or 30 servings, 2 cookies each

2 cups (4 sticks) butter, softened

1-3/4 cups powdered sugar, divided

3-1/2 cups flour

1/2 cup cornstarch

1-1/2 cups chopped PLANTERS Pecans, toasted

HEAT oven to 350ºF.

BEAT butter and 1 cup sugar in large bowl with mixer until light and fluffy. Add flour and cornstarch; mix well. Stir in nuts.

ROLL dough into 1-inch balls; place, 2 inches apart, on baking sheets. Flatten slightly with bottom of glass.

BAKE 13 min. or until centers are set and tops are lightly browned; cool on baking sheets 5 min. Add warm cookies, 1 at a time, to remaining sugar; turn to evenly coat both sides of each. Cool completely on wire racks.

- from kraftfoods.com

Choco-Mint Snaps

Makes about 72

4 (1-ounce) squares unsweetened chocolate
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups vegetable shortening
2 cups sugar
2 large eggs
1/3 cup light corn syrup
2 1/2 tablespoons water
2 teaspoons peppermint extract
1 teaspoon vanilla extract
Additional sugar for rolling

Melt chocolate squares in the top of a double boiler over simmering water; set aside to cool.
Preheat oven to 350 F. In a small bowl whisk together the flour, baking soda and salt; set aside. In a large mixing bowl, using an electric mixer at medium speed, cream the shortening and 2 cups sugar until light and fluffy. Add eggs and blend well. Add reserved chocolate, corn syrup, water, and extracts and blend well. Stir in flour mixture until just blended. Shape dough into 1-inch balls; roll in additional sugar and place about 2-inches apart onto greased baking sheets. Bake for 9 to 11 minutes. Cool a few minutes on baking sheet and transfer to wire racks to cool completely.

- from http://www.christmas-cookies.com

Oatmeal Raisin Cookies

Yield: 2 dozen (serving size: 1 cookie)

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/3 cup butter or stick margarine, softened
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 large egg
• 1 cup all-purpose flour
• 1 cup regular oats
• 1/2 cup raisins
• Cooking spray

Preparation

Preheat oven to 350°.

Beat first 6 ingredients at medium speed of a mixer until light and fluffy. Lightly spoon flour into a dry measuring cup, and level with a knife. Add flour and oats to egg mixture; beat until blended. Stir in raisins. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 15 or until golden brown. Cool on pan for 3 minutes. Remove cookies from pan; cool on wire racks.

-from a cookie exchange

Cowboy Cookies

3/4 c butter
1/2 c peanut butter
1 c granulated sugar
1/2 c packed brown sugar
1 t baking powder
1/2 t baking soda
2 eggs
1 t vanilla
1 1/4 c all-purpose flour
2 c rolled oats
1 c chocolate chips
1/2 c peanuts, walnuts, pecans or any nut you like

In a large mixing bowl beat butter and peanut butter with an electric mixer on med speed for about 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined. Beat in eggs and vanilla. Beat in as much flour as you can with the mixer, stir in remaining flour. Stir in rolled oats, chocolate chips and nuts.
Drop dough by rounded teaspoons 2 in apart on an ungreased cookie sheet. Bake at 375 for about 10 min. transfer to a wire rack and let cook. Enjoy!

Chocolate Fudge Mint Cookies

Ingredients:

3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
4 ounces best quality bittersweet chocolate (65% cocao)
12 ounces best quality semi sweet chocolate
4 eggs
1 3/4 cup granulated sugar
1 tablespoon vanilla extract
3/4 cup pecans, coursely chopped, toasted
2 cups Andes Mints (Creme de Menthe) chopped
Method:
1. Sift or whisk together flour, baking powder, and salt. Set aside.
2. In a double broiler or a bowl sitting on top of a pan with boiling water, melt butter and both chocolates together. Stir constently until smooth.
3. In an electric mixer, beat eggs and sugar until thick and pale in color, about 5 minutes. Beat in vanilla and chocolate mixture.
4. Fold in dry ingredients and mix just until incorporated. Fold in mints and nuts.
5. Cover and chill until batter is firm, at least 30 minutes.
6. Cover cookie pans with parchement paper (very important)!!
7. Drop by 1/4 cup, space evenly and flatten slightly.
8. Bake at 350 degrees, about 12-14 minutes. DO NOT OVERBAKE!
9. Let cool on cookie sheets until firm, than transfer to wire cooling rack.
Enjoy!

from a cookie exchange

Carrot Pecan Cookies

1 1/2 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp ground cardamom (optional)
1/4 tsp cinnamon
8 Tbs butter, at room temperature
3/4 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
1 cup grated carrots
3/4 cup chopped pecans
3/4 cup raisins

Heat oven to 325F. Lightly grease 2 baking sheets. Combine the flour, baking powder and soda, salt and spices. Beat the butter with the sugar until light and fluffy, 2-3 minutes. Beat in the egg and the vanilla. Beat in the flour mixture. Stir in carrots, nuts and raisins. Drop the batter by generous tablespoons onto the greased baking sheets 2" apart. Bake until edges are lightly browned for 20 -25 minutes. Makes about 2 dozen.

-from a cookie exchange

Holiday/Christmas Tree Cookies

Time: 10 – 12 minutes Temp.: 375degrees Yield: 6 dozen

1 cup shortening

¾ cup sugar

1 egg

2 ¼ cups sifted all-purpose flour

1/8 teaspoon salt

¼ teaspoon baking powder

1 teaspoon almond extract

Green food coloring

Cream shortening, adding sugar gradually. Add unbeaten egg, sifted dry ingredients, flavoring, and a few drops of coloring. Mix Well. Fill cookie press. Form cookies on ungreased cookie sheets, using the tree or holiday plate. Decorate with tiny candies or sprinkles.

- from a cookie exchange

Saltine Toffee

4 oz saltine crackers (1 full sleeve)
1 cup butter
1 cup dark brown sugar
2 cups chocolate chips (semi-sweet or milk chocolate)
3/4 cup chopped pecans (optional - we didn't use these)

Preheat oven to 400 degrees.

Line a rimmed cookie sheet (jelly roll pan) with saltine crackers in single layer.

In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.

Bake for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top.

Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts (if using). (We also sprinkled some holiday sprinkles on top last night.).

Cool completely (I pop ours into the freezer for about 30 minutes) and break into pieces.

- I was given this recipe

Zucchini Bread

Zucchini Bread

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 3 eggs
• 1 cup vegetable oil (or 1/2 cup vegetable oil and 1/2 cup applesauce)
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 cups grated zucchini (about 2 medium zucchini shredded w/skin on, don’t drain excess moisture)
• 1 cup chopped walnuts or pecans

Preheat the oven to 325 degrees. Spray two 8×4 inch loaf pans with cooking spray.

Whisk together flour, salt, baking soda, baking powder, cinnamon and ginger in a large bowl.

Beat the oil and sugars together on medium speed until combined, add in the eggs and vanilla and mix well. Add the flour mixture and mix until just combined. Fold in the zucchini and nuts. Pour the batter into loaf pans.

Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan and let cool completely.

This bread freezes very well, just make sure it is tightly wrapped.

found at: http://madebymel.wordpress.com/

Oatmeal Cookies

INGREDIENTS

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
raisins or nuts (optional)

DIRECTIONS

1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.

2. Combine flour, cinnamon, baking soda,and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.

3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into balls, and place 2 inches apart on cookie sheets.

4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes approx. 36-60 cookies, depending on how large or small you make them.

from: http://www.momswhothink.com

Anginettis

Anginettis

1 ¾ cup oil

1 ¾ cup milk

7 eggs

1 ½ cup sugar

2 tablespoons baking powder

1 capful or whiskey

zest of 2 lemons

9 cups flour (approximately)

mix together adding enough flour that it’s soft but not sticky.

roll into small snakes and coil into cookie

bake on non-greased sheets for 12 minutes at 350°.

Icing...

Mix approximately half a box of powdered sugar, teaspoon of vanilla and a small amount of water together... adding water slower to sugar to make this just slightly beyond a pasting mixture. Use a pastry brush to ice the cookies. (Will only be able to ice about 4 cookies and add sprinkles without the icing setting up too soon.) Let set out overnight uncovered to let the icing dry thoroughly.

Graham Cracker Delights

Graham Cracker Delights

1/3 pack graham crackers

1 stick butter

1 stick margarine

½ cup packed brown sugar

*optional: finely chopped nuts and/or mini chocolate chips

Break apart crackers & put on cookie sheet with sides. Boil next three ingredients for two minutes. Pour over graham crackers. Sprinkle with chopped nuts or mini chocolate chips.

Bake at 350 degrees for 10 minutes. Cool completely before removing from cookie sheet.

from a cookie exchange

The Ultimate Spritz

The Ultimate Spritz

1 cup butter, softened

1/2 cup sugar

2 1/4 cups Gold Medal® all-purpose flour

1/4 teaspoon salt

1 egg

1/4 teaspoon almond extract or vanilla

Food color, if desired

Currants, raisins, candies, colored sugar, finely chopped nuts, candied fruit or fruit peel, if desired

1. Heat oven to 400ºF. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.

2. Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with currants.

3. Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.

from a cookie exchange