daily living

Chocolate Chip Cookies

January 17, 2008
a couple of days ago, i finally watched oprah again. there was beautiful jessica seinfeld. jessica is jerry seinfeld’s wife. she shared her recipe to help us (especially for kids) to eat healthy. i was very impressed. so, the day after, i went to pageone to get myself a copy of her book. there was only 1 copy left. so, i consider myself lucky.

even though alde is a picky eater and doesn’t eat a lot (he only loves ASI! ‘sigh’), i still put my hope high that someday, he will eat as much as i do. and hopefully, a healthy food.
(honestly, if you want to make your mom happy, just eat anything she made in a large portion! that’s the easiest way).

so, yesterday… i made chocolate chip cookies from deceptively delicious book.

preparation: 20 mins
makes 2 dozen of cookies

what you need:
1. nonstick cooking spray
2. one cup firmly packed light or dark brown sugar
3. 3/4 cup trans-fat-free soft tub margarine spread
4. two large egg whites
5. two tsp pure vanilla extract
6. one (15 ounce) can chickpeas, drained and rinsed (i use carrot instead of chickpeas)
7. two cups (12 ounces) semi sweet chocolate chips
8. 3/4 chopped walnuts (optional)
9. 3/4 raisins (optional)
10. two cups all-purpose flour
11. 1/2 cup old-fashioned oat
12. one tsp of baking soda
13. 1/4 tsp salt

– preheat the oven to 350 F. coat a baking sheet with cooking spray.

– in a large mixing bowl or the bowl of electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. beat in the egg whites and vanilla, then the chickpeas (carrot) and chocolate chips. add the flour, oats, baking soda, and salt, and mix on low speed until a thick dough forms.

– drop the dough by the table spoon onto the baking sheet, spacing the cookies about2 inches apart. press gently with a fork to flatten. bake until the cookies are golden brown and just set, 11 to 13 minutes; do not overbake. transfer to a rack to cool.

– store in an airtight container for up to 3 days.

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