Ww Mini Chocolate Chip Cookies Ww Recipes

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.

WW MINI CHOCOLATE CHIP COOKIES WW

Steps:

• Preheat oven to 375*.
• In medium bowl, cream butter, oil and brown sugar together.
• Add vanilla, salt and egg white.
• Mix thoroughly.
• Mix flour and baking soda and add to creamed mixture.
• Mix well.
• Add chocolate chips and stir to distribute evenly.
• Drop by rounded half teaspoons of dough on a nonstick baking sheet.
• Bake cookies for 4-6 minutes.
• Cool on a wire rack.
• Yields 2 cookies per serving.

WEIGHT WATCHERS CHOCOLATE CHIP MERINGUE COOKIES - WW POINTS = 2

Steps:

• Preheat oven to 200ºF.
• Coat a large baking sheet with cooking spray and coat with a light dusting of flour; shake off excess flour and set aside.
• In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla.
• Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.
• Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in oven for 1 hour. Transfer cookies to wire racks to cool completely. Yields 2 cookies per serving.
• NOTE: You can make these cookies mini if you prefer. Just use heaping teaspoons of batter; not tablespoons.

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.