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1/4 cup butter
Preheat oven to 350°F. Spray a Teflon-coated cookie sheet lightly with canola oil.
In a large bowl, cream butter with sugar and brown sugar. Add egg and mix well. Add yogurt, applesauce, and vanilla. Mix well and set aside.
In a medium bowl, combine flour, baking soda, and salt. Add to creamed mixture and mix well. Add chocolate chips. Refrigerate dough until well chilled.
Measure 1-1/2 tablespoons dough per cookie and place 2" apart onto cookie sheet. Bake in oven for 8 to 10 minutes until cookies begin to turn golden on the edges. Let cool before removing from pan.
For crispier cookies, freeze dough for at least two hours before baking.
Poster's Notes:
Posted by Sarah Golda
Nutritional Info Per Serving: N/A
1/2 cup sugar
3/4 cup packed brown sugar
1 egg
1/3 cup nonfat yogurt
1/3 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces miniature semisweet chocolate chips
Canyon Ranch is known for their delicious low-fat cookies. The most popular request is this Chocolate Chip Cookie recipe. They are soft, sweet and best served warm!