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1 egg
Preheat the oven to 180°C (350°F). Grease 2 baking trays and line them with non-stick baking paper.
Combine the egg, brown sugar, vanilla, and oil in a large bowl. Sift in the flours and add the chocolate chips, mixing until well combined.
Roll 1 tablespoonful of the mixture into a ball. Repeat until all the dough is used. Place the balls on the prepared baking trays, then slightly flatten them with a fork. (I used the palm of my hand.)
Place the cookies in the oven and bake for 12 to14 minutes, or until golden in colour. Allow the cookies to stand on the trays for 5 minutes before transferring them to a wire rack to cool.
If you like your cookies soft and fudgy in the centre, cook them for 12 minutes only.
Poster's Notes:
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving: 89 Calories; 5g Fat (49.1% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 37mg Sodium
1 cup brown sugar (next time I will use only 3/4 cup)
1 teaspoon vanilla
1/2 cup canola oil
3/4 cup self-rising flour (I used all-purpose and added 3/4 tsp. baking powder and a dash of salt)
3/4 cup flour
1 cup chocolate chips
Since I decided to stop using margarine, I'm always on the lookout for cookie recipes using oil. They were very good, but too sweet for our taste. Next time, I will cut the sugar to 3/4 cup. They were quick to mix up, barely spread while baking and had a nice texture.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates