Is this a safe recipe?
#33942 - 12/28/03 08:33 AM
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joanmarie
Reged: 11/09/03
Posts: 667
Loc: iowa
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Chocolate Chip Cookie Recipe
Makes 3 dozen
If you like chocolate chip cookies with crisp edges and chewy centers, these are for you. They're a good illustration of how I devise reduced-fat versions of high-fat classics. Sure, I could have cut out all of the butter, but they wouldn't have resembled chocolate chip cookies.
1-1/2 cups unbleached all-purpose flour (spoon into measuring cup and level top)
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 large egg
1 tablespoon canola oil
1 tablespoon light corn syrup
2 teaspoons vanilla extract
1/2 cup mini-chocolate chips (chop regular ones if you can't find the mini's)
Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray two nonstick baking sheets (preferably insulated) with oil.
In a medium bowl, whisk the flour, baking soda and salt until well combined. Set aside.
In a medium bowl, using a handheld electric mixer set at high speed, scraping down the sides of the bowl often with a rubber spatula to force the mixture into the blades, beat the brown sugar, granulated sugar and butter until the mixture resembles coarse bread crumbs, about 1-1/2 minutes.
In a small bowl, beat the egg, oil, corn syrup and vanilla. Pour into the butter / sugar mixture and beat until combined. Add the dry ingredients and the chocolate chips. Using a spoon, stir just until a stiff dough forms.
Using a heaping teaspoon for each, roll the dough into 1-inch balls. Place them 2 inches apart on the prepared sheets (the cookies will spread during baking).
One sheet at a time, bake until the cookies are lightly browned, 10 to 12 minutes. The cookies will seem soft, but they will crisp as they cool. Cool in the pan for 1 minute, then transfer the cookies to a wire cake rack to cool completely.
Nutritional Analysis: Per serving - About 70 calories (5 percent from protein; 64 percent from carbohydrates; 31 percent from fat), 1 gram protein, 12 grams carbohydrates, 3 grams fat (less than 1 gram saturated fat), 9 milligrams cholesterol, 34 milligrams sodium, 1gram fiber
The Healthy Oven Baking Book, by Sarah Phillips, Doubleday, 1999
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Sounds good, as long as you use two egg whites for the egg and eat a moderate number of cookies after a soluble fiber meal--you know, the basics. 
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Sounds yummy! Thanks!
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It comes down to the art of living on [color/red]
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I'd also sub something like Soy Garden or Spectrum for the butter, so you can eliminate the dairy. And make sure your chocolate chips are dairy free, not milk chocolate.
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Soy Garden
#34250 - 12/29/03 02:51 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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I'm buttin' in here to sing the praises of this stuff. Have you guys tried it? OHMYGOD! It tastes like real butter! I used to use "Take Control" lite margarine 'till Heather turned me on to Soy Garden. Okay, so I have to drive all the way out of town to the health food store to get it -- but it's WORTH IT! When I eat it, I feel like I'm cheating. What FUN!
Try it -- you'll like it! 
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Where To Find It
#34260 - 12/29/03 03:26 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Community Food Co-Op in Bellingham. GREAT health food store! I'm goin' down there tomorrow for more!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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This is not, safe, fat content is over 25%.
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