NO BUTTER CHOCO-CHIP COOKIES
These have a lot of oats in them too. This is such a hit in my family. My 16-month old even loves them. I use applesauce instead of butter and cut down on the sugar. You can replace the butterscotch chips with additional chocolate chips if you prefer.
Provided by MUDDYBOOTS
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, mix together the applesauce, white sugar and brown sugar until well blended. Beat in the eggs and vanilla. Gradually stir in the flour and oats, then fold in the chocolate chips and butterscotch chips. Drop by heaping spoonfuls onto the prepared baking sheets.
- Bake for 12 to 15 minutes in the preheated oven, until the bottoms are golden. Cool on wire racks. Tip: when you take them out, put them on a spread out paper bag. It'll absorb even more grease and it's easy clean-up.
Nutrition Facts : Calories 70.3 calories, Carbohydrate 12.8 g, Cholesterol 7.8 mg, Fat 1.8 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 5.3 mg, Sugar 7.4 g
EASY NO BUTTER CHOCOLATE CHIP COOKIES RECIPE
Easy no butter chocolate chip cookie recipe with vegetable oil.
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Combine the oil, both sugars, eggs, and both extracts in a medium bowl and mix well.
- In a separate bowl, whisk the flour, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix thoroughly. Fold in the chocolate chips.
- Scoop onto an ungreased cookie sheet. Leave at least 1 inch between cookies.
- Bake for 8 - 10 minutes or until the edges are starting to brown. Let cool for 5 minutes on the cookie sheet then transfer to a wire cooling rack.
THE PERFECT CHOCOLATE CHIP COOKIE
These are the prefect chocolate chip cookies! Made with vegetable oil instead of butter and they contain both almond and vanilla extracts!
Provided by Emily
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking soda and salt; set aside.
- In a large bowl, cream together the vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 27.6 g, Cholesterol 15.5 mg, Fat 11.7 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 110.3 mg, Sugar 17 g
BUTTERLESS CHOCOLATE CHIP COOKIES
These chocolate chip cookies swap butter for a surprise, better-for-you ingredient.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 3
Steps:
- Make cookies as directed on cookie mix pouch following directions for larger cookies--except substitute squash purée for the butter.
Nutrition Facts : Fat 1/2, ServingSize 1 Cookie, TransFat 0 g
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4.8/5 (222)Category Appetizer, Dessert, Side Dish, SnackCuisine AmericanTotal Time 19 mins
- Mix eggs, vegetable oil, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Stir until creamy.
- Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI - Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil). However, don't overmix. Only mix for 1-2 minutes with an electric mixer. Also read the tips section to avoid overly thin cookies.
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