i'm a cookie monster...

I don't know about a recipie- though cooking or baking or just in general on a piece of bread, smart balance is a great thing to sub for butter or margerine... I have used it in cinnamon rolls and bread and other things... it is good stuff.

I think the cookies will have less power if you kiss dieting goodbye and just listen to your hunger signals and fullness. Look at all foods as being truly equal, your body will crave good things, and it is ok to have a 90%healthy -10% not ratio. By not waiting until you are starving to eat it will help you to keep from over eating... also knowing that you will not limit your food in what or how much again. Aim for feeling neither hungry or overfull most of the time and you will be suprised at how little you can end up eating.

Tuesday, June 20, 2006, 12:23 PM

I don't know about a recipie- though cooking or baking or just in general on a piece of bread, smart balance is a great thing to sub for butter or margerine... I have used it in cinnamon rolls and bread and other things... it is good stuff.

I think the cookies will have less power if you kiss dieting goodbye and just listen to your hunger signals and fullness. Look at all foods as being truly equal, your body will crave good things, and it is ok to have a 90%healthy -10% not ratio. By not waiting until you are starving to eat it will help you to keep from over eating... also knowing that you will not limit your food in what or how much again. Aim for feeling neither hungry or overfull most of the time and you will be suprised at how little you can end up eating.

Tuesday, June 20, 2006, 12:23 PM

From Cook's Illustrated Best Light Recipes
Cook's Chocolate Chip cookies
POINTS® value | 2
Servings | 24
Desserts |
Ingredients

1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 large egg
4 Tbsp butter
1/2 cup unpacked brown sugar
1/2 cup sugar
2 tsp vanilla
1/2 cup semi-sweet chocolate chips
Instructions

*melt butter and cool; add to egg, sugar, and vanilla.
*whisk flour with baking soda and salt
*mix together, with 1/4 cup chocolate chips
*make 24 balls, place on trays covered with parchment paper, place 2-3 chips on top of each cooky.
*Bake at 350 for 10-12 minutes
*bake one tray at a time.

Tuesday, June 20, 2006, 2:10 PM

An elderly man lay dying in his bed. Nearing the final curtain, he suddenly smelled the aroma of his favorite chocolate chip cookies wafting up the stairs. He gathered his remaining strength, and lifted himself from the bed.

Leaning against the wall, he slowly made his way out of the bedroom, and with even greater effort forced himself down the stairs, gripping the railing with both hands. With labored breath, he leaned against the door-frame, gazing into the kitchen.

Were it not for death's agony, he would have thought himself already in heaven: there, spread out upon newspapers on the kitchen table were literally hundreds of his favorite chocolate chip cookies.

Was it heaven? Or, was it one final act of heroic love from his devoted wife, seeing to it that he left this world a happy man?

Mustering one great final effort, he threw himself toward the table, landing on his knees in a rumpled posture. His parched lips parted; the wondrous taste of the cookie was already in his mouth; seemingly bringing him back to life.

The aged and withered hand, shakingly made its way to a cookie at the edge of the table, when it was suddenly smacked with a spatula by his wife. "Stay out of those!" she said, "They're for the funeral."

Tuesday, June 20, 2006, 2:14 PM

Chocolate Chip Cookies

1 box of Yellow cake mix
1 cup of Better n Eggs
1 bag reduced fat chocolate chips (Hershey's)

mix all ingredients together. Drop by spoonfuls (teaspoon) on to Pam
sprayed cookie sheet. and bake at 350 degrees until center is done to touch
and edges are brown. about 30 cookies and 2 points each.

I have yet to find the red fat chocolate chips...soooooo I made them with the real thing! If you reduce the size of the cookie you get a larger number of servings. I ended up with 38 cookies which came out to 1.75 points which I bet was the approximate point count of the original recipe. Check it yourself...don't necessarily trust my math!! AND btw I also did not have the better n eggs and just used a cup of egg whites for that 1.75 points. Worked fine.

Tuesday, June 20, 2006, 2:15 PM

You can substitute apple sauce for oil in any baking recipe - equal amounts. And Splenda for sugar. It's not *quite* the same - more of a spongey texture, if I remember correctly, but way less calories! Or you could try half oil, half applesauce.

Tuesday, June 20, 2006, 3:53 PM

you can also subatitute plum paste for sugar...

Tuesday, June 20, 2006, 3:59 PM

For adding protein to any diet..............or Baking needs ;)

Hey there:)
For adding protein to baking or cooking or anything, i have used Any Whey. It does make cakes, brownies and cookies a bit of a different texture, but no one can tell that i have used it ;)
Thanks to the above poster for the apple sauce tip!

Tuesday, June 20, 2006, 10:14 PM

Thanks, 2:14 poster...

A little bit of levity goes a long way sometimes. That was pretty funny. Sorry that I don't have a good recipe for lower fat CC cookies. My mother-in-law bakes with Splenda to lower her sugar and has also used carob chips instead of chocolate.

The splenda makes the cookies turn out a bit flatter, but the taste isn't too bad.

I am a big (no pun intended) fan of real chocolate, so the carob chips were not the most fantastic substitution in my book.

Tuesday, June 20, 2006, 11:52 PM

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