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Weight Watchers Chocolate Chip Cookies with Salted Peanuts Recipe

Posted Sep 10 2012 10:30am

Weight Watchers Chocolate Chip Cookies with Salted Peanuts & Milk

WW Chocolate Chip Cookies with Salted Peanuts & Milk

I can’t imagine life without a warm-from-the-oven chocolate chip cookie (or two) every now and again. Can you?

The good news is that when you follow the Weight Watchers Program, it’s possible to indulge in cookies and still lose weight and keep it off. Recipes, like this one for chocolate chip cookies with salted peanuts from the  Weight Watchers PointsPlus Best Darn Food Ever Cookbook (140 Comfort Classics)  are part of the secret. The recipe turns out 24 crunchy chocolaty cookies with just 2 PointsPlus each.

With fewer chocolate chips and less butter than traditional chocolate chip cookies, these are lower in calories and fat, but you’d never guess it. (Using mini chocolate chips helps distribute chocolate goodness more evenly so you get more with less.)

When you’re in need of a sweet treat, why not whip up a batch of these Weight Watchers Chocolate Chip Cookies with Salted Peanuts and watch how quickly they disappear. (At least they did around here :-) )

Enjoy!

Weight Watchers Chocolate Chip Cookies with Salted Peanuts

Weight Watchers Chocolate Chip Cookies with Salted Peanuts

Weight Watchers Chocolate Chip Cookies with Salted Peanuts
5.0 from 1 reviews
Print
Recipe type: Cookies
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 24
Scrumptiously easy homemade chocolate chip cookies that are lower in fat with just 2 PointsPlus
Ingredients
Instructions
  1. Position your oven rack in the center of your oven and preheat the oven to 350 F degrees. Coat 2 large baking sheets with nonstick cooking spray or line them with parchment paper.
  2. In a medium bowl, whisk together the oat flour, flour, baking soda, baking powder and salt until well combined.
  3. In another bowl, stir together the cooled melted butter, sugar, egg, and vanilla with a wooden spoon until smooth and creamy.
  4. Stir in the flour mixture into the butter mixture just until blended.
  5. Place 1 tablespoon of the chocolate chips and 1 tablespoon chopped peanuts in a small bowl and stir to combine.
  6. Stir the remaining chocolate chips and peanuts into the cookie dough.
  7. Divide the dough evenly into 24 portions and roll each portion into a ball.
  8. Place the balls of cookie dough on the prepared cookie sheets, spacing them 2 inches apart.
  9. With the bottom of a glass, press each ball to form a 3/8-inch thick cookie.
  10. Sprinkle each cookie evenly with the reserved chocolate chip-chopped peanut mixture, pressing lightly so it sticks.
  11. Bake the cookies, one cookie sheet at a time, in the center of the oven, until the edges are lightly browned, 9-11 minutes.
  12. Remove from the oven and place the baking sheets on wire racks, allowing the cookies to cool in the pan for about 1 minute. Then, with a spatula, transfer the cookies to the racks and let them cool completely. Store in an airtight container for up to 3 days.
Nutrition & Cooking Notes

Nutritional Estimates Per Serving (1 cookie): 90 calories, 4 g fat, 13 g carbs, 1 g fiber, 1 g protein and 2 Weight Watchers PointsPlus (PPV)

*To make oat flour, process quick cooking oats (about 1/2 cup) in a food processor until finely ground and the consistency of flour.

I thought these cookies were the best the day they were made. To bring them back to that warm-from-the-oven taste, microwave them for 5-10 seconds and enjoy, being careful not to burn yourself as the melted chocolate chips can be hot!

2.2.8

 

Links to More Great Weight Watchers Friendly Chocolate Chip Cookie Recipes:

 

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