Hello bloggies! First of all, I have to thank everyone who’s reading this lil’ old patch of ramblings on the internet – I love seeing the view numbers go up, and I especially love reading your comments! So yes, you make my heart feel full <3
I’ve been solidly tracking and following Weight Watchers for almost a week now, and I’m back to the point in the plan where if I lose weight at my weigh-in on Thursday, I’ll be pleasantly surprised. Why? Because, with Weight Watchers, you really can eat yummy stuff – and a decent amount of it to boot. So, while I’m within my points range and indulging in homemade popcorn and shepherd’s pie, it just feels too good to be true! But you’ll get a full report on Thursday.
I’ve been doing well at cutting out most random junk, but tonight I had a craving not just for chocolate, but a craving to bake. I’m on winter break from school still, so having evenings free has almost been kind of weird for me, and sometimes I’m … bored!!! Can you believe that? So, I logged into weightwatchers.com and found this recipe, with 157 positive reviews. (Scroll to the end for ingredients and how-to).
The cookies are pretty good – certainly not bad for a paltry 2 points each. (They’re supposed to be 1, but I like my cookies big n bold… so they’re 2. haha – never one to conform…right?) What was better than the cookies, though? The dough. If you look hard enough at the picture, you can see my hands are streaked with batter. Oh yes. I am a true fatty – and I licked the bowl. How many points is that?
Let’s just say a fair amount of flex points went into tonight’s baking activities. So when you make cookies – are you responsible and well-behaved, not pausing to sample the fruits of your labor – or would you rather eat the dough and forget about baking the cookies?
|1 cup(s) all-purpose flour|
|1/4 tsp baking soda|
|1/8 tsp table salt|
|1/4 cup(s) butter, softened|
|1/2 cup(s) dark brown sugar, packed|
|1/2 cup(s) sugar, granulated|
|1/3 cup(s) unsweetened cocoa|
|2 large egg white(s)|
|1/3 cup(s) semi-sweet chocolate chips, miniature|
|1 spray(s) cooking spray|
- Preheat oven to 350°F.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.
- Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate minichips.
- Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).