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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Monday, December 22, 2014

Chocolate Mint Chip Cookies

Yesterday I wanted homemade chocolate chip cookies sooooo bad! So I decided I was going to make them today. Got into my container of baking 'stuff' and didn't have enough chocolate chips.....but I had those peppermint ones. WOW!!! These are awesome!!! Not only do they taste good, but they make the house smell good. And you know how you get that little 'gust' of hot air when you open the oven door? With these you get a minty gust of air that is amazing! These are so much better than regular ol' chocolate chip cookies!!!

CHOCOLATE MINT CHIP COOKIES
Makes @50 Cookies


2 ¼ cups all-purpose flour
¼ cup instant oatmeal
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) light butter, softened
1 cup brown sugar, packed
¾ cup Splenda granulated
½ cup fat-free egg substitute
2 tsp vanilla
1 (10 ounces) Andes® Peppermint Crunch baking chips
1/3 of a 12 ounce bag of semi-sweet chocolate morsels


Preheat oven to 350°.

In a medium bowl, whisk together the flour, oatmeal, baking soda and salt; set aside.


In a large mixing bowl, cream together the butter, brown sugar and Splenda on medium until creamy. Gradually add the egg substitute and the vanilla.



Add the dry ingredients to the butter mixture.


Love this 'chute' attachment!!

Using a spoon or fork, mix in the peppermint and chocolate.



Place about an inch or so apart on a cookie sheet and bake for 13 minutes. Remove from oven.....remove from cookie sheet and cool on a wire rack.



MY SPIN: This is a recipe I've been using for almost 15 years but changed it up to use the peppermint instead of chocolate chunks. You can also add a cup of chopped nuts if you want to. I didn't figure up the P+ on this recipe because you might make your cookies bigger or smaller and it would also depend upon how many pieces of chocolate or peppermint in each cookie......too many variables. 


Later!
Loving Life!
Jan

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