Recipe: LF Cookies-Oatmeal Chocolate Chip/Mocha Lace

Oatmeal Chocolate Chip Cookies

1/2 C all purpose flour
1/4 tsp salt
1 tsp baking soda
1 1/2 C old fashioned rolled oats
5 T low calorie stick margarine
1/3 C firmly packed light brown sugar
1/3 C granulated sugar
1/2 C pureed banana (about 1/2 large banana)
1 tsp pure vanilla extract
1/4 C semi sweet chocolate chip or mini choc. chips

Preheat oven to 350 deg. Line a baking sheet w/parchment
paper.

In a large bowl, stir together the flour,salt, baking
soda & oats. Set aside. Melt the margarine in a small
pot on the stove, do not allow it to brown. Or place it
in a glass cup & melt in microwave set on high for 50 sec.
Pour the margarine intoa medium sized mixing bowl & add
sugars, banana, & vanilla extract. Using a rubber spatula
or wooden spoon, stir until smooth.

Add the wet ingredients to the dry ingredients & stir until
the mixture forms a dough. Stir in the chocolate chips.

Spoon the dough by level tablespoons onto the prepared baking
sheet, spacing them about 1 inch apart. Bake the cookies on
the middle rack of the oven until lightly puffed & golden, 8
to 10 min. They s/b a little soft, but not too squishy in the
center. Remove from oven & transfer to wire rack. They will
firm up further as they cool. Serve warm or cool. Yield: 3 doz.

Per Cookie: 50 cal./1.5 g fat - 27% cal. from fat

Mocha Lace Cookies (a variation on traditional brandy snap)

1/4 C all purpose flour
1 T dutch process cocoa powder
2 T unsalted butter or margarine
2 T granulated sugar
2 T light corn syrup
t tsp honey
1/2 tsp instant coffee granules
2 T brandy or dark Jamaican rum

Preheat oven to 375 deg. Line 2 baking sheets w/parchment
paper.

Sift the flour & cocoa powder together into a bowl. Set
aside. In a small saucepan combine the butter or margarine,
sugar, corn syrup, honey, instant coffee & brandy or rum.
Place over medium heat & stir until the butter melts.
Increase the heat to high & bring the mixture to a rolling
boil. Remove from the heat & whisk in the flour-cocoa mix.

Spoon the batter, by level teaspoonfuls, onto the prepared
baking sheets, spacing them at least 2 inches apart as these
cookies spread as they bake. It is usually possible to bake
only 3 or 4 cookies on a sheet. Bake until they spread thin
& have a lacy appearance, 4 - 5 min.

Remove from the oven & let cool for only few seconds. While
still pliable, mold the cookies into tuiles by draping them
over a rolling pin or bottle to cool. Alternately, shape
them into baskets by molding them around the bottom of small
juice glasses or into cigarettes by rolling them tightly
around the handle of a wooden spoon or a small wooden dowel.
The cookies will become very crisp as they cool. Bake the
remaining batter in the same way. Yield: 15 to 18 cookies

Per cookie: 36 cal./1.3g fat - 32% cal. from fat

These recipes came from the former pastry chef at the Golden
Door Fitness Spa. Hope you enjoy.