My Lower Fat Martian Cookies Recipes

MARTIAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. Add egg and vanilla, beat well.
• In a medium bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
• Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack. ENJOY!

MY BIG, FAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
• Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.
• To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.

LOW-FAT OATMEAL COOKIES

Steps:

• In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned.

LOWER FAT OATMEAL MOLASSES COOKIES

Steps:

• Cream margarine; gradually add sugar, beating at medium speed of an electric mixer until well blended.
• Add molasses, egg and vanilla; beat well.
• Combine flour and next 5 ingredients in a medium bowl, stirring mixture well.
• Gradually add flour mixture to creamed mixture, mixing well to combine.
• Drop dough by level tablespoonfuls, 2 inches apart, onto cookie sheets coated with cooking spray.
• Bake at 350 for 12-13 minutes or until very lightly browned.
• Cool slightly on cookie sheets.
• Remove from cookie sheets and cool completely on wire racks.

MY LOWER FAT MARTIAN COOKIES

Steps:

• Preheat the oven to 350°F.
• With a mixer blend the butter and applesauce. Add the sugars and the Splenda and beat well. It will never get fluffy and it might have little specks of butter in with the applesauce. This is just fine.
• Add the egg whites and the vanilla and mix well.
• Add the 2 flours, the cinnamon, the baking soda, and the salt. Using the low setting on the mixer blend in the flour.
• Using a spoon add the oatmeal, zucchini, and chips. (I ran out of chocolate and used more butterscotch. Use what you would like to end up with 2 cups of chips).
• Drop onto an ungreased cookie sheet and bake for 12-14 minutes or until they are starting to brown.