(I opted for oats in lieu of chocolate chips)
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Double Berry Jumbo Muffins
4 weeks ago
Showing posts with label chocolate chip. Show all posts
Showing posts with label chocolate chip. Show all posts
Saturday, January 7, 2012
Sunday, December 19, 2010
PB and Chocolate Chip "pod" Cookies
Last night I went to a Chrismukkah party and though it wasn't required to bring anything it was a perfect opportunity for me to bake cookies! As you know I rarely bake, unless for an occasion, so that's exactly what this was. I decided to make this recipe for Peanut Butter Chocolate Chip Cookies (Mr. Goodbar Cookies) that was one of the very first I found and bookmarked. It's from a Weight Watchers friendly blog that seems to no longer be active. But in any case, here goes.
Ingredients:
- 1/2 cup plus 1 tbsp all-purpose flour
- 1/2 cup white whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 tbsp unsalted butter, softened
- 1/3 cup chunky peanut butter
- 1/4 cup plus 2 tbsp brown sugar, packed
- 1 large egg
- 3/4 tsp vanilla extract
- 1/3 cup semisweet chocolate chips
Directions:
- Preheat oven to 350 degrees and cover two baking sheets with parchment paper (I used a silpat for one and foil for the other)
- In a medium bowl, combine flour, baking soda, salt, and brown sugar.
- In a large bowl, cream the butter and peanut butter together with a hand mixer on a high speed. Add in the egg and vanilla; beat until fluffy.
- With the mixer on a low speed, gradually beat in the flour mixture until well blended. Stir in chocolate chips.
- Drop dough by tablespoons onto the baking sheets, forming 24 cookies total.
- Bake for 12-15 minutes
- Transfer to a cooking rack and cool completely.
The original recipe said to use the bottom of a drinking glass to press down on each dough ball and then use a fork to create criss-cross marks; I didn't do this. My dough was very crumbly and it was hard for the balls to stay together so when I tried to press them down they just fell apart, so I stopped. The original also mentions how her cookies didn't spread and mine didn't either! It was very frustrating. They ended up like little pods of cookies, as you see below.
In the end, yes they tasted good (I mean peanut butter and chocolate don't often taste bad together), but they looked not so good. They were definitely not an attractive cookie; however, still ended up being a success at the party and got eaten up! They're only 2 PointsPlus/cookie so definitely a good Weight Watchers option, if you can get past the weird look.
Ingredients:
- 1/2 cup plus 1 tbsp all-purpose flour
- 1/2 cup white whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 tbsp unsalted butter, softened
- 1/3 cup chunky peanut butter
- 1/4 cup plus 2 tbsp brown sugar, packed
- 1 large egg
- 3/4 tsp vanilla extract
- 1/3 cup semisweet chocolate chips
Directions:
- Preheat oven to 350 degrees and cover two baking sheets with parchment paper (I used a silpat for one and foil for the other)
- In a medium bowl, combine flour, baking soda, salt, and brown sugar.
- In a large bowl, cream the butter and peanut butter together with a hand mixer on a high speed. Add in the egg and vanilla; beat until fluffy.
- With the mixer on a low speed, gradually beat in the flour mixture until well blended. Stir in chocolate chips.
- Drop dough by tablespoons onto the baking sheets, forming 24 cookies total.
- Bake for 12-15 minutes
- Transfer to a cooking rack and cool completely.
The original recipe said to use the bottom of a drinking glass to press down on each dough ball and then use a fork to create criss-cross marks; I didn't do this. My dough was very crumbly and it was hard for the balls to stay together so when I tried to press them down they just fell apart, so I stopped. The original also mentions how her cookies didn't spread and mine didn't either! It was very frustrating. They ended up like little pods of cookies, as you see below.
In the end, yes they tasted good (I mean peanut butter and chocolate don't often taste bad together), but they looked not so good. They were definitely not an attractive cookie; however, still ended up being a success at the party and got eaten up! They're only 2 PointsPlus/cookie so definitely a good Weight Watchers option, if you can get past the weird look.Sunday, September 12, 2010
My New Go-To Cookie
Been a while since I posted, but I have in fact been busy slaving away in the kitchen.
A good friend moved to Michigan for grad school and throw a going away party at the beginning of August! I decided to bake her cookies as a sweet sendoff! The recipe was for Chocolate-Cherry Heart Smart Cookies from In Good Taste.
They were super fast and easy and so delicious!
Ingredients:
1/3 cup all-purpose white flour
1/3 cup whole-wheat flour
1 1/2 cups old-fashioned rolled oats
1 tsp baking soda
1/2 tsp salt
6 tbsp unsalted butter
3/4 cup packed light brown sugar
1 cup dried cherries
1 tsp vanilla extract
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped
cooking spray
Directions:
- Lay out all ingredients and preheat oven to 350 degrees F.
- Combine flours and next 3 ingredients (through salt) in a large bowl, stir with a whisk.
- Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth.
- Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended.
- Add cherries, vanilla, and egg; beat until combined.
- Fold in chocolate.
- Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray.
- Bake at 350 for 12 minutes.
- Cool on pans 3 minutes or until almost firm.
- Remove cookies from pans and cool.
A good friend moved to Michigan for grad school and throw a going away party at the beginning of August! I decided to bake her cookies as a sweet sendoff! The recipe was for Chocolate-Cherry Heart Smart Cookies from In Good Taste.
They were super fast and easy and so delicious!
Ingredients:
1/3 cup all-purpose white flour
1/3 cup whole-wheat flour
1 1/2 cups old-fashioned rolled oats
1 tsp baking soda
1/2 tsp salt
6 tbsp unsalted butter
3/4 cup packed light brown sugar
1 cup dried cherries
1 tsp vanilla extract
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped
cooking spray
Directions:
- Lay out all ingredients and preheat oven to 350 degrees F.
- Combine flours and next 3 ingredients (through salt) in a large bowl, stir with a whisk.
- Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth.
- Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended.
- Add cherries, vanilla, and egg; beat until combined.
- Fold in chocolate.
- Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray.
- Bake at 350 for 12 minutes.
- Cool on pans 3 minutes or until almost firm.
- Remove cookies from pans and cool.
The Final Product!
As mentioned in the title of this post, these cookies were great! The cherries added a little bit of tartness to a regular chocolate chip oatmeal cookie. And because they were so fast and easy to make I would definitely come back to these. I got about 26 cookies out of the recipe making it 2 pts/cookie.
Sunday, February 7, 2010
My 1st Foray Into Baking
I don't really like to bake. For one, I end up eating the ingredients during the baking process; and for two, I'm way more likely to eat an entire batch of cookies in one day than 4-servings of risotto or what not. Plus, baking usually involves more fat and calories. But it was bound to happen sooner or later and sooner came yesterday. With Superbowl Sunday being today I decided I would make Oatmeal Chocolate Chip Cookie Bars.
Ingredients:
1/2 cup canola oil
1 cup brown sugar
1/2 cup granulated white sugar
4 egg whites
2 tbsp skim milk
2 tsp vanilla extract
1/2 tsp salt
3 cups old-fashioned oats
1 3/4 cups whole-wheat flour
1 tsp baking soda
1 1/2 cups semi-sweet chocolate chips
Directions:
Heat oven to 350 degrees. In a large bowl, combine the first 7 ingredients (oil, brown sugar, white sugar, egg whites, skim milk, vanilla, salt). Beat with an electric mixer on medium speed until the mixture resembles caramel sauce and the sugars have dissolved.
In a separate bowl, combine remaining ingredients (oats, flour, baking soda, chocolate chips). Stir until just combined. Add to liquid mixture. Transfer to a lightly greased 13 x 9 inch baking pan.
Bake 15-20 minutes until golden (*I baked it for 22.5 minutes). Remove from oven and allow to cool until firm. Cut into 24 squares and store tightly covered for up to 5 days.
The directions confused me a little because I wasn't sure if I was supposed to mix all the ingredients together before transferring to the pan (which I did a little) or not. I'm thinking maybe I wasn't supposed to because then when I poured it into the pan the flour mixture would be more at the bottom, covered by the liquid mixture. When I did it, it was a mix and the final product turned out a little crumbly. Below is the final product to take to a Superbowl party. Though crumbly, I must say they are mighty delicious! But I think anything oatmeal-chocolate chip is gonna be good. And for WW it's 4 pts per square.
The baking process was actually way easier than expected, though I ended up with flour all over the kitchen the final product was worth it! Mmmmmm...
All the ingredients laid out in preparation.
All the ingredients laid out in preparation.Ingredients:
1/2 cup canola oil
1 cup brown sugar
1/2 cup granulated white sugar
4 egg whites
2 tbsp skim milk
2 tsp vanilla extract
1/2 tsp salt
3 cups old-fashioned oats
1 3/4 cups whole-wheat flour
1 tsp baking soda
1 1/2 cups semi-sweet chocolate chips
Directions:
Heat oven to 350 degrees. In a large bowl, combine the first 7 ingredients (oil, brown sugar, white sugar, egg whites, skim milk, vanilla, salt). Beat with an electric mixer on medium speed until the mixture resembles caramel sauce and the sugars have dissolved.
In a separate bowl, combine remaining ingredients (oats, flour, baking soda, chocolate chips). Stir until just combined. Add to liquid mixture. Transfer to a lightly greased 13 x 9 inch baking pan.Bake 15-20 minutes until golden (*I baked it for 22.5 minutes). Remove from oven and allow to cool until firm. Cut into 24 squares and store tightly covered for up to 5 days.
The directions confused me a little because I wasn't sure if I was supposed to mix all the ingredients together before transferring to the pan (which I did a little) or not. I'm thinking maybe I wasn't supposed to because then when I poured it into the pan the flour mixture would be more at the bottom, covered by the liquid mixture. When I did it, it was a mix and the final product turned out a little crumbly. Below is the final product to take to a Superbowl party. Though crumbly, I must say they are mighty delicious! But I think anything oatmeal-chocolate chip is gonna be good. And for WW it's 4 pts per square.
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