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This recipe has about 9 points per cookie.

Chewy Chocolate Chunk Cookies

Servings: 24
Yield: Makes About 2 Dozen Cookies

Cooking Times

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

INGREDIENTS

1 cup softened butter
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 large eggs
1 tsp. vanilla extract
1 1/2 cups all purpose-flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 cup rolled oats
2 1/2 cups chocolate chunks

DIRECTIONS
1. Preheat the oven to 350°F. Grease baking sheets.

2. In a large bowl, combine the butter, granulated sugar and brown sugar. Beat with an electric mixer on medium speed until creamy. Beat in the eggs and vanilla extract and set aside.

3. In a large bowl, sift the flour, salt, baking powder and baking soda. Add the flour mixture to the butter mixture and beat well. Stir in the oats and chocolate.

4. Drop by tablespoonfuls, 2 inches apart on baking sheets. Bake for 10 minutes or until golden brown. Let the cookies cool on baking sheet for 2 minutes before removing. Cool cookies completely on wire rack.

Nutrition Facts
Serving size: 1 Cookie.

Amount Per Serving

Calories 306.5
Calories From Fat (43%) 130.74
% Daily Value
Total Fat 15.52g 24%
Saturated Fat 9.17g 46%
Cholesterol 35.84mg 12%
Sodium 248.62mg 10%
Potassium 142.11mg 4%
Total Carbohydrates 42.5g 14%
Fiber 2.28g 9%
Sugar 17.28g
Protein 3.5g 7%

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5 Points

This chocolate cookie recipe uses both cocoa powder and white chocolate. If you like nuts in your cookies you can add these in with the flour. These cookies get quite large while baking so make sure to follow the directions carefully or you could end up with one large cookie. Ask me how I know.

INGREDIENTS

1/2 cup softened butter
1/2 cup dark brown sugar, firmly packed
1/2 cup granulated sugar
1 tsp. vanilla extract
1/2 tsp. salt
5 tbsp. unsweetened cocoa powder
1 large egg
1/2 tsp. baking soda
1 cup all purpose-flour
12 oz. white chocolate, chopped

DIRECTIONS

1. In a large bowl, combine the butter, brown sugar, granulated sugar, vanilla extract and salt and mix well. Beat with an electric mixer on high speed until fluffy.

2. Add the cocoa, egg and baking soda to the butter mixture. Beat just until blended. Stir in the flour and white chocolate.

3. Cover the cookie dough with plastic wrap and chill over night. The longer this dough is chilled the easier it is to handle.

4. Preheat the oven to 325°F. Grease four large baking sheets. You can bake one baking sheet at a time, just be sure to put the dough in the refrigerator while the cookies are baking.

5. Using a tablespoon, shape the dough into balls. These cookies get quite large so allow no more than 6 cookies per baking sheet. Place six dough balls on the baking sheet.

6. Bake for 10-15 minutes, depending on whether you like chewy or crispy cookies.

7. Cool the cookies on the baking sheet for 2 minutes before removing. If you remove them too soon they tend to fall apart. Remove the cookies after two minutes and cool completely on wire racks.

Servings: 24
Yield: Makes About 2 Dozen Cookies

Cooking Times

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Inactive Time: 8 hours
Total Time: 8 hours and 35 minutes

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4 Points

Storing Tip: Because these are caramel cookie bars and can be quite sticky, when storing these cookies try to avoid stacking them on top of each other. They can be quite difficult to remove neatly.

INGREDIENTS

2 cups rolled oats
1 1/2 cups all purpose-flour
1/4 cup light brown sugar, firmly packed
1 tsp. baking soda
1/2 tsp. salt
1 cup softened butter
40 caramels
5 tbsp. milk

DIRECTIONS

1. Preheat the oven to 325°F. Grease a 13×9 inch baking pan.

2. In a large bowl, combine the oats, flour, brown sugar, baking soda and salt and mix well. Cut in the butter using a pastry blender until mixture is crumbly. Press half of the oat mixture on the bottom of the baking pan. Bake for 10 minutes.

3. In a double boiler, combine the caramels and milk. Cook on high heat until the caramels melt, stirring frequently. Drizzle over the oat layer in the baking pan.

4. Sprinkle the remaining oat mixture over the caramel mixture. Bake for 15 minutes. Cool on a wire rack and cut into bars.

Servings: 32
Yield: Makes 32 Bars

Cooking Times

Preparation Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 40 minutes