From the Pantry Butler kitchen
Chocolate Chip Yogurt Cookies
Add extra calcium to your cookies with yogurt. These cookies also use whole wheat flour which adds fiber and other nutrients. USDA MyPlate Kitchen — Eat Smart New York! — Cornell University Cooperative Extension (public domain), via myplate.food
Ingredients
- 1/2 cup sugar
- 1/2 cup brown sugar, firmly packed
- 1/2 cup margarine — 1 stick
- 1/2 cup plain yogurt, non-fat
- 1 1/2 teaspoons vanilla
- 3/4 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips — miniature, or carob chips
Method
- Wash hands with soap and water.
- Heat oven to 375 °F.
- In a large bowl combine sugar, brown sugar and margarine; beat until light and fluffy.
- Add yogurt and vanilla; blend well.
- Stir in flour and baking soda; mix well.
- Stir in chocolate chips.
- Drop dough by rounded teaspoonfuls 2 inches apart onto un-greased cookie sheets.
- Bake at 375 °F for 8 to 12 minutes or until light and golden brown.
- Cool 1 minute, remove from cookie sheets.
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