Delicious Cookies

From the kitchen of: Pat Mineart.

This is my mom’s signature chocolate chip cookie recipe, and the way our family prefers them. Your mileage may vary; but if you’re cooking for a Mineart, try this out.

  • 1 Cup margarine
  • 1 Cup oil
  • 1 Cup sugar
  • 1 Cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 teaspoon coconut flavoring
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 1/2 Cups flour
  • 1 teaspoon cream of tartar
  • 1 Cup raw oatmeal
  • 1 Cup coconut
  • 1 Cup rice krispies
  • 1 Cup chocolate chips
  • 1/2 Cup peanut butter chips

Cream margarine, oil, sugar and brown sugar. Beat in egg, vanilla, coconut flavoring. Then add salt, baking soda, flour, cream tartar and mix thoroughly. Mix in by hand: oatmeal, coconut, rice krispies, chocolate and peanut butter chips.

Bake on lightly greased cookie sheet 12 minutes at 350 degrees.

Makes 36 cookies.

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Blonde Brownies

Blond Brownies

From the kitchen of: Pat Mineart.

  • 1/3 cup butter
  • 1 cup brown sugar
  • 1 teaspoon hot water
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 package chocolate chips

Melt shortening, mix in sugars, add hot water. Cool. Add eggs and vanilla. Add dry ingredients, spread into a 9 x 9 x2 pan. Sprinkle chips over top. Bake 20-25 minutes at 350 degrees. Cool in pan.

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Low Fat Double-Chocolate Cookies

From the kitchen of: Lisa.

These are very rich-tasting and chewy cookies, very satisfying. Surprisingly low fat and low calories!

  • 1 2/3 cups flour
  • 2/3 cup sifted powdered sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 3 tablespoons vegetable oil
  • 1 cup packed brown sugar
  • 2 * tablespoons light corn syrup (karo)
  • 1 tablespoon water
  • 1 tablespoon vanilla extract
  • 3 egg whites
  • cooking spray

Preheat oven to 350. Combine first 5 ingredients; set aside.

Combine 3/4 of the chocolate chips and the oil in a pan; melt over low heat, stirring constantly. When melted, pour into large bowl; allow to cool 5 min. Add brown sugar, corn syrup, water, extract, egg whites; stir well. Stir in flour mixture, and remaining chips. (You can add extra chips, but this will increase the calories)

Drop dough by level tablespoons 2 inches apart onto baking sheet coated w/cooking spray. Bake at 350 for 8 minutes. (They will not look quite done, but take them out anyway). Allow to cool on baking sheets for 2 minutes. Remove from sheets; cool completely on wire racks.

Note: you may want to experiment with substituting other flavors – such as some amaretto, kahlua or raspberry liquer for the water or vanilla extract.

Yield: 4 dozen cookies: each cookie = 64 calories; 1.6 grams fat; 12 grams carbs; no cholesterol. Recipe from Cooking Light Magazine.

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