1/2 c Nonfat plain yoghurt
2 Eggs
1 c White granulated sugar
2 ts Vanilla
Freshly grated nutmeg to
-Taste (makes all the
-Difference) -Or-
1/2 ts Ground nutmeg
4 c Whole wheat baking mix (Such
-as Hodgens Mills
-Insta-bake mix)
1 c Chocolate chips
Extra granulated sugar
With a little experimenting ,I came up with these cookies and they came out
great. You may enjoy the change ( healthy ). My daughter wanted a soft choc
chip cookie. I did not tell her that I used whole wheat baking mix! They
were a hit in flavor and texture . she normally is a fusspot about her
cookies:) Preheat oven to 400 degrees. In a large bowl whisk yoghurt and
eggs with a whisk until well blended. Blend in sugar until smooth. Add
vanilla and whisk well. Add the 4 cups whole wheat baking mix and nutmeg
and whisk well. At this point you may need to use a spoon to mix until well
blended. stir in the chocolate chips. Using a small ice cream scoop ( 2
inches in diameter ) place 9 scoops of dough, a few inches apart per
lightly greased baking sheet.Dip bottom of a glass in granulated sugar and
press down on each ball of dough to flatten into a circle. Place in center
oven rack and bake about 8 to 10 minutes or cookies are slightly raised and
appear set and dont appear wet in the center.They be light brown on the
bottom but will appear pale on top. do not overbake as they will continue
to bake after removing from the oven. makes 18 large soft cookies. Note: I
have not tried these with a regular baking mix and assume they may come out
just as good. The whole wheatmix gives a good texture and slightly nutty
flavor.
Yields
18 Servings