Ah, spring. I can't believe it's finally starting to prevail against the long and cold winter. I'm really looking forward to getting out for some walks, taking photos, getting some yard work done, and cooking with some fresh, spring-y produce.
I'm lucky enough to work across the street from the Discovery Center, so daily walks (when the weather cooperates) have become my thing over the last few weeks. I love seeing the ducks and geese and squirrels and whatnot celebrating the arrival of a new spring season. I also love that I have a peaceful, serene place to go to get some mid-day exercise. I may curse the building I work in for being in disrepair, but location-wise, I couldn't be happier.
Even those of us who are trying to live healthier have sweet tooths. I know I do. So what's a trying-to-be-healthy girl to do when a sweet craving comes on (one can only eat so many grapes)? Why, make cookies, of course!
These cookies are, by far, the best cookies I've ever made. And they taste even better when you realize that they are not terrible for you! As I've said before, and I'll say again - just because something isn't bad for you doesn't mean it tastes bad. Not only do these NOT taste bad, they taste better than darn near any cookie out there. Make these, and you won't go back to the basic, high-fat chocolate chip cookies. I promise.
Lynn’s Awesomesauce Cookies
Servings: about 40 cookies
Weight Watchers Points: 1.5 per cookie
3/4 c. sugar
3/4 c. firmly packed brown sugar
1/2 c. (1 stick) salted butter, softened
1/2 c. unsweetened applesauce
1 tsp. vanilla
2 c. whole-wheat flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. milk chocolate chips
3/4 c. peanut butter chips
Preheat oven to 375 degrees.
Mix sugars, butter, applesauce, vanilla and egg in a large bowl. Stir in flour, baking soda and salt. Stir in chocolate and peanut butter chips.
Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake 8 – 10 minutes or until light brown (centers will be soft). Cool on a rack and enjoy!