Weight Watchers Chocolate Chip Cookies Food

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 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.

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.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350º.
• Spray cookie trays with cooking spray. This recipe makes 36 cookies, and 18 should fit on a large cookie sheet. If your cookie sheet is medium-sized, only 12 cookies will fit.
• Mix flours, baking soda, baking powder, and salt in a mixing bowl.
• In another mixing bowl, mix sugar, whipped peanut butter, light butter, egg, egg white, and vanilla in a bowl on medium speed.
• Reduce mixer speed to low and slowly add flour. Stir in chocolate with a spoon.
• Dip fingers in water as you form balls of an even tablespoon of dough and place on cookie sheet.
• Bake for 12 minutes. Ovens can vary, so check with a toothpick from doneness.
• Cool on a cookie rack.

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 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.

WW CHOCOLATE CHIP COOKIE BARS

Steps:

• Mix all ingredients together.
• Bake in a greased (pan spray) 9X13 pan, 350 degrees for 30-35 minute.

STRAWBERRY CHOCOLATE CHIP COOKIES WEIGHT WATCHERS

Steps:

• 1. Preheat oven to 325° F. Coat baking sheet with non-stick cooking spray.
• 2. Beat together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
• 3. Bake 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
• 4. NOTE: Store between sheets of wax paper to keep from sticking together. Yield: 36 Cookies

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.