Weight Watchers Microwave Chocolate Chip Cookie Recipes

WEIGHT WATCHERS 1 POINT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees
• Mix all the ingredients together
• Spray cookie sheet.
• Roll spoonful sizes of the mixture into 20 balls and place them evenly on the cookie sheet.
• Bake 13 to 15 minutes

WEIGHT WATCHERS MICROWAVE CHOCOLATE CHIP COOKIE

Steps:

• In a mug place in the butter, and melt in microwave for 30 seconds.
• Remove the mug from microwave and add in the erythritol, vanilla, yogurt, egg and mix well until combined.
• Add in pinch of salt, cinnamon, flour, baking soda and chocolate chips.
• Mix well and microwave back in the oven for 2 minutes on high.
• Enjoy.

WEIGHT WATCHERS CHOCOLATE COOKIES

Steps:

• Melt candy bars in the microwave, about 1 1/2 minutes .
• Add cereal and raisins.
• Line a 9 x 13 inch pan with foil.
• Drop 16 cookies onto foil.
• Put into freezer until hard.

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.

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.