Okay...I may have aspirations to open my own bakery, but I have to be honest with you about something. I am SOOOOOOOOOO not good at cookie making! I can make break-n-bakes like a champ, but homemade cookies are not my forte.
So...last night I really wanted a cookie. I searched through the refrigerator and found some snickerdoodles. I popped them in the oven, and 20 minutes later, the top was burnt, but they were still in the original dough shape. Old cookie dough. They didn't work.
Next, I found some oatmeal raisin cookies. Still not what I wanted, but I figured they would be good with milk. I popped them in the oven, and 15 minutes later....still in cookie dough shape. MORE cookies that didn't work!
I finally decided that all of the cookie dough in our refrigerator was old and ruined. However, I STILL wanted a cookie! I debated on whether to drive to the closest grocery store to buy a cookie cake. I was in a tank top and shorts, though, and really didn't want to leave the house. Deva, hearing all of my cookie grumbling, offered to go to the store for me. I didn't want her to do that, so I started looking through the cabinets for a substitute.
I ended up finding half a bag of mini semi-sweet chocolates. There was a recipe on the back! Since I have never mastered the art of cookie baking I decided to give this a shot. Since I didn't have the full amount of chocolate for the recipe, I was going to half it. Then I realized that I didn't have any baking soda, so I had to call my mom for advice on the flour substitute. I finally worked all of it out and got to cookie making.
About 20 minutes later I pulled hot, homemade cookies out of the oven. I was very nervous at first because 1. I know I have failed before at this, but also 2. I accidentally poured WAY more Mexican vanilla than the recipe called for. However, the cookies turned out pretty darn good! In fact...I had four last night and four today already. Maybe I shouldn't make these cookies anymore! Ha ha!
Below is my adapted recipe from the Toll House version. I was very proud of myself, and very glad that I could finally have a cookie last night. Mmmmmm!!!! Life is so much better with chocolate in it!
Bon appetite!
Sheri's Very Vanilla-ee (and somewhat low-fat) Chocolate Chip Cookies
1 1/4 cups - Self rising flour
1/2 tsp. salt
1 stick margarine (softened)
1/2 cup of Splenda Sugar Substitute
1/2 cup Splenda Brown Sugar Substitute
1 tbsp (or more) of pure Mexican vanilla
1 large egg
1 cup (overflowing) of mini-chocolate chips
Directions:
Preheat oven to 375 degrees. Combine flour and salt in small bowl and set aside. Beat margarine, sugar, brown sugar, and vanilla until creamy. Add egg and continue beating. Gradually beat in flour/salt mixture. Stir in chocolate chips. Drop rounded spoonfuls of dough on ungreased baking sheet.
Bake for 9-11 minutes or until a light, golden brown color. Cool on baking sheets for 5 minutes or so. Yields 12-24 cookies (depending on size).
So...last night I really wanted a cookie. I searched through the refrigerator and found some snickerdoodles. I popped them in the oven, and 20 minutes later, the top was burnt, but they were still in the original dough shape. Old cookie dough. They didn't work.
Next, I found some oatmeal raisin cookies. Still not what I wanted, but I figured they would be good with milk. I popped them in the oven, and 15 minutes later....still in cookie dough shape. MORE cookies that didn't work!
I finally decided that all of the cookie dough in our refrigerator was old and ruined. However, I STILL wanted a cookie! I debated on whether to drive to the closest grocery store to buy a cookie cake. I was in a tank top and shorts, though, and really didn't want to leave the house. Deva, hearing all of my cookie grumbling, offered to go to the store for me. I didn't want her to do that, so I started looking through the cabinets for a substitute.
I ended up finding half a bag of mini semi-sweet chocolates. There was a recipe on the back! Since I have never mastered the art of cookie baking I decided to give this a shot. Since I didn't have the full amount of chocolate for the recipe, I was going to half it. Then I realized that I didn't have any baking soda, so I had to call my mom for advice on the flour substitute. I finally worked all of it out and got to cookie making.
About 20 minutes later I pulled hot, homemade cookies out of the oven. I was very nervous at first because 1. I know I have failed before at this, but also 2. I accidentally poured WAY more Mexican vanilla than the recipe called for. However, the cookies turned out pretty darn good! In fact...I had four last night and four today already. Maybe I shouldn't make these cookies anymore! Ha ha!
Below is my adapted recipe from the Toll House version. I was very proud of myself, and very glad that I could finally have a cookie last night. Mmmmmm!!!! Life is so much better with chocolate in it!
Bon appetite!
Sheri's Very Vanilla-ee (and somewhat low-fat) Chocolate Chip Cookies
1 1/4 cups - Self rising flour
1/2 tsp. salt
1 stick margarine (softened)
1/2 cup of Splenda Sugar Substitute
1/2 cup Splenda Brown Sugar Substitute
1 tbsp (or more) of pure Mexican vanilla
1 large egg
1 cup (overflowing) of mini-chocolate chips
Directions:
Preheat oven to 375 degrees. Combine flour and salt in small bowl and set aside. Beat margarine, sugar, brown sugar, and vanilla until creamy. Add egg and continue beating. Gradually beat in flour/salt mixture. Stir in chocolate chips. Drop rounded spoonfuls of dough on ungreased baking sheet.
Bake for 9-11 minutes or until a light, golden brown color. Cool on baking sheets for 5 minutes or so. Yields 12-24 cookies (depending on size).
2 comments:
I have the same cooking experience with homemade cookies - I'll have to try your recipe!! :-)
the secret to every good recipe is a little bit of Mexican vanilla. :) aka Pop's pancakes!
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