Recipe - Chocolate Chip Cookies R T

1 cup Brown Sugar; *NOTE
One half cup Sugar; **NOTE
1 cup Nonfat margarine; ***NOTE
(Fleischman's spread)
2 One half cup SelfRising Flour; to 3 C
2 Egg beaters¨ 99% egg
substitute, or equiv
2 teaspoon Vanilla Extract
3 tablespoon Miniature Chocolate Chips

*NOTE: or One half C brown sugar + 2 tsp Sweet 'N Low Brown

**NOTE: or One fourth C sugar + 4 packets Sweet 'N Low

***NOTE: or 1 C Smart Beat Margarine (2.5 fat g a T) or One half C Promise Ultra
FatFree Margarine and One half C Country Morning Blend "Light" low fat
margarine (6 fat g a T)

Cream together sugars, margarine, Egg Beaters, and vanilla. Add flour and
mix until thoroughly blended. Chill dough for 30 40 min. Drop dough by
rounded teaspoonfuls onto cookie sheet that has been sprayed with nonstick
cooking spray. Press 5 or 6 mini chips into each dough ball. Bake at 375
deg F for 8 10 min or until golden brown. This will give you the
satisfaction of a chocolate chip cookie without destroying your fat budget.

These are quite good.

Entered into MasterCook II by Reggie Dwork reggie@reggie.com

NOTES : About the cookie recipe I posted yesterday they are better warm
then cold. Very cake like. I think if I make them again (not sure) then I
would mix the mini chips into the dough rather then put them on top and
slightly push them into the dough. The dough is *very* sticky.
Recipe by: Butter Busters Cook Book, Pam Mycoskie (Dwork)

Posted to MCRecipe Digest V1 #804 by Roberta Banghart
bobbi744@sojourn.com on Sep 24, 1997