Category: Thanksgiving Cookies

Cooking with Jess – 1 pt Chocolate Chip Cookies

Hi guys! So as promised, here is the 1pt chocolate chips cookies recipe! Makes 8 servings Serving Size: 1 cookie Point value: 1 pt per cookie Calories: 88 Fat: 1.5g Sodium: 93mg Carbs: 17g Fiber: 2g Sugars: 6g Protein: 3g Ingredients: 3/4 cup whole-wheat flour 1/2 cup Splenda No Calorie Sweetener (granulated) 6 tbsp. unsweetened applesauce 1/4 cup canned pure pumpkin 1/4 cup fat-free liquid egg substitute (like Egg Beaters) 2 1/2 tbsp. mini semi-sweet chocolate chips 2 tbsp. brown sugar, not packed 1/4 tsp. baking soda 1/8 tsp. salt Check out hungry girl’s recipes at: www.hungry-girl.com And while you’re there sign up for the email list! You’ll get access to LOADS of awesome recipes! And they are FREE! Can’t get much cooler than that! Much love, Jess xoxo

I just made oatmeal raisin cookies and used the oatmeal that was already in the?

cupboard. I think I used this oatmeal last when I made cookies for Thanksgiving, which would have been 8 months ago. I looked on the bottom of the container for the expiration date and it said good until 2011 sometime. Now I am wondering if the oatmeal was any good. I thought about just dumping this oatmeal and buying a new one, but I just decided to use it. Do you think this oatmeal was ok, or is it possible that it would be bad now?

What are some cool twists on chocolate chip cookies?

I am making chocolate chip cookies tomorrow for Thanksgiving, what are some cool twists I can do, such as chocolate chip cookie s’mores?
Also any cool twist ideas for apple crumb pie?
I mean twist as in addition, like s’mores are adding marshmallow and chocolate coating to the cookies, not changing the cookies

How do you make Italian Christmas cookies? Got recipes?

Years ago, we used to receive about five pounds of cookies every Thanksgiving, from an old Italian lady we knew. They were the best cookies I ever ate. They were of all different kinds, but tended to be dense, flavorful, and not terribly sweet, which allowed the flavors to come through.

One in particular was a little glob of delicate spiciness, with a slight glaze.

Years later, in Italy, I discovered that Italian sweets and desserts are not as sweet as French, German and American sweets.

Do Italians hold down the sugar content?

What are the other secrets?

I’m capable of improvising if you don’t have recipes.