Weight Watchers Chocolate Chip Cookies Recipes

WEIGHT WATCHERS CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Spray 2 large baking sheets with nonstick spray.
• Combine the flour, baking powder, baking soda and salt in a bowl and set aside.
• Beat the brown sugar, butter and vanilla in a large bowl until blended.
• Beat in the sour cream and egg.
• Add the flour mixture and beat until blended, about 1 minute.
• Stir in the oats and chocolate chips.
• Spoon the dough onto the baking sheets about 1 inch apart making a total of 36 cookies.
• Dip the bottom of a glass in flour and press the floured glass against each mound to make a 2 1/2 inch round cookie.
• Bake until light browned, about 12 minutes.
• Transfer to racks to cool.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
• Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
• Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.

WEIGHT WATCHERS CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F Coat 2 cookie sheets with cooking spray or cover with parchment paper.
• Beat cream cheese and both sugars in a large bowl with an electric mixer until sugar is fully incorporated (should not have granules); add egg and vanilla and blend again.
• Combine both flours, salt and baking soda in a medium bowl.
• Add half the flour mixture to the cream cheese mixture; beat until well incorporated. Add milk and remaining flour mixture; beat until fully blended and then fold in chips.
• Drop heaping teaspoons of dough onto prepared cookie sheet and press dough down with dampened fingers to form 1-inch cookies. Make sure to leave at least an inch between each cookie. Bake cookies until slightly golden on top, about 10 to 12 minutes. Remove from oven and allow cookies to cool on cookie sheet for 1 to 2 minutes; remove to a wire rack and cool completely. Yields 1 cookie per serving.

CHOCOLATE CHIP COOKIES - WEIGHT WATCHERS

Steps:

• Preheat the oven to 350. Spray 2 large baking sheets with nonstick spray.
• Combine the flour, baking powder, baking soda, and salt in a bowl; set aside. With an electric mixer on medium-high speed, beat the brown sugar, butter, and vanilla in a large bowl until blended. Beat in the sour cream and egg. With the mixer on low speed, add the flour mixture and beat until blended, about 1 minute. Stir in the oats and chocolate chips.
• Drop the dough by level tablespoonfuls onto the baking sheets about 1-inch apart, making a total 36 cookies. Dip the bottom of a glass in flour and press the floured glass against each mound to make a 2 1/2-inch round. Bake, 1 sheet at a time, until lightly browned, about 12 minutes. Transfer to racks and cool. Repeat with the remaining cookies.

WEIGHT WATCHERS MINI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 and line a cookie sheet with parchment paper.
• In medium bowl, cream butter, oil and brown sugar. Add vanilla, salt and egg white and mix thoroughly. In separate bowl, stir together flour, baking soda and chocolate chips. Use wooden spoon to add flour mixture to cream mixture.
• Drop rounded 1/2tsp measurers of dough onto cookie sheet. Bake 4 - 6 minutes or until done to your liking.