Chocolate Chip Yogurt Cookies
"from Chef2Chef.net. I use Pam and low fat margarine."
photo by Boomette
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
36 cookies
ingredients
- 1⁄2 cup sugar
- 1⁄2 cup brown sugar, packed
- 1⁄4 cup margarine
- 1⁄4 cup shortening
- 1⁄2 cup nonfat plain yogurt
- 1 1⁄2 teaspoons vanilla
- 1 3⁄4 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup chocolate chips
directions
- Preheat oven to 375°F.
- Beat sugar, margarine and shortening until light and fluffy.
- Add yogurt and vanilla.
- In a separate bowl, combine flour, baking soda and salt.
- Stir flour mixture into sugar mixture.
- Fold in chocolate chips.
- Drop by spoonfuls on greased cookie sheets.
- Bake for 8-12 minutes.
- Cool 1 minute on sheet and then remove to racks.
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Reviews
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I have made these twice now! Used butter instead of margarine & shortening like others suggested. These came out nice and rounded. Great flavor- nice & soft on the inside. -
These cookies are moist and have a great taste. My son liked them a lot with the chocolate chips. Thanks Cathleen :) Made for Holiday tag game -
Very good cookies!! I also used butter. Not a bad cookie made with yogurt. Will make again!!! -
This recipe made me happy. I used butter instead of margarine and soldified coconut oil instead of shortening so I'm sure my cookies came in well over the 80 calorie mark but they were crisp on the outside and dense and chewy on the inside.
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I saw this recipe in a cookbook at borders and searched zaar and found it! i love the fact that this had no egg in it! the cookies were cakey and soft and fluffyish. I used strawberry yogurt, it was all i had, it imparted a very mild taste, barely noticeable! i also halved this recipe, but i will most likely make them again! i used half butter half oil and i will try using whole wheat flour next time and making this into an icecream cookiedough batter.
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Tweaks
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I have made these twice now! Used butter instead of margarine & shortening like others suggested. These came out nice and rounded. Great flavor- nice & soft on the inside.
-
This recipe made me happy. I used butter instead of margarine and soldified coconut oil instead of shortening so I'm sure my cookies came in well over the 80 calorie mark but they were crisp on the outside and dense and chewy on the inside.
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This is a wonderful cookie recipe. It does not have any eggs, yet you don't feel like there is something missing or that there is a funny texture or taste due to a foreign ingredient being a replacer. The cookies were chewy also. I used butter instead of margarine and shortening - but other than that I didn't have to add anything. The cookies were perfect! -
I used 1/2 cup of butter instead of 1/4 margarine and 1/4 shortening. The end result was a nice, flavorful chocolate chip cookie that I could serve to my friend with an egg allergy. Thank you for posting this recipe!
RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.
