Yogurt Chocolate Chip Cookies

An eggless, rich cookie that uses yogurt! 

Crisp edges, but soft in the center.
And the best part - you can safely eat the dough!!

Ingredients:
1/4 cup butter
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup plain nonfat yogurt
2 tsp vanilla extract
1 3/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips (used homemade chips but they melted everywhere!)

Directions: 

• Preheat oven to 375 degrees.
• Cream together butter and sugars until fluffy. stir in yogurt and vanilla.
• Combine flour, baking soda and salt then add to creamed mixture
• Stir in chocolate chips
• Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie sheet
• Bake for 8-10 minutes in oven until edges begin to brown. Don't over bake
• Cool for a minute on cookie sheet then move to wire rack to cool completely.

Source for altered recipe and image 

Mixed Berry Crisp

I made this crisp/cobbler (what is the difference anyway??) for David's birthday. It's yummy - a bit tart and goes great with vanilla ice cream. I cooked mine for a full hour, but I think it would be best if I removed it about 10-15 minutes prior. 

"The frozen berries aren't thawed before you use them, so this dessert is super fast."

• Ingredients:
• 2 (12-ounce) packages frozen mixed berries (such as blueberries, blackberries, strawberries and raspberries; about 6 cups), unthawed
• 1/4 cup sugar
• 1 cup all purpose flour
• 1 tablespoon fresh lemon juice
• 3/4 cup old-fashioned oats
• 2/3 cup (packed) golden brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 7 tablespoons chilled unsalted butter, diced

Directions:

Preheat oven to 375°F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.

Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature.

yield: Makes 6 servings

Source for recipe & picture. 

White Chocolate topped Gingerbread Cookies

I made these around Christmastime and they're delicious. They stay soft and gooey. The boys enjoyed rolling them out and making some gingerbread men as well. I can't decide if I like them better plain or with the white chocolate. They're good both way. 

3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg, Ground
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. Vanilla Extract
1 cup white chocolate chips

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Source for recipe & picture. 

No-Bake Chocolate Chip Granola Bars

Ingredients:

2 TBSP butter
3 TBSP peanut butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups old-fashioned oats
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini or regular chocolate chips

Directions:

In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, peanut butter, honey and brown sugar together over medium high heat until it comes to a bubble in the middle too. Reduce the heat and cook for 2 full minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased 9x13 pan and press down hard with a spatula sprayed with cooking spray. Sprinkle with chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

Adapted from original recipe to help bars stick together. Source for recipe & picture.