Ingredients:
– 2 tbsp light butter, softened (I like Brummel and Brown Spread)
– 2 tsp canola oil
– 1/2 cup packed brown sugar, dark-variety
– 1 tsp vanilla extract
– 1/8 tsp table salt
– 1 large egg white
– 3/4 cup all-purpose flour
– 1/4 tsp baking soda
– 3 oz semi-sweet chocolate chips, about 1/2 cup
Directions:
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 rounded 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. Makes 24 servings.
Serving size is 2 cookies
Each serving = 1 Weight Watchers Point
– 2 tsp canola oil
– 1/2 cup packed brown sugar, dark-variety
– 1 tsp vanilla extract
– 1/8 tsp table salt
– 1 large egg white
– 3/4 cup all-purpose flour
– 1/4 tsp baking soda
– 3 oz semi-sweet chocolate chips, about 1/2 cup
Directions:
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 rounded 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. Makes 24 servings.
Serving size is 2 cookies
Each serving = 1 Weight Watchers Point
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