ORIGINAL NESTLE TOLL HOUSE COOKIES

Here is a recipe that is NOT fast and easy!

One of the reasons that I don’t like to make cookies and desserts. Another is that it takes forever to make deserts and a few moments to eat them up! Then if they are good, (why make them if they aren’t) everyone, including me, eats way too much of them. Then I feel guilty for myself, and on behalf of everyone else! So you see there are so very many reasons NOT to make cookies or any sort of desert.

Actually I don’t think I have written up any deserts other than the low cal, low fat, high carb, fruit sherbets/ices. See they are easy and fast! And actually takes longer to eat than to make.

What I used to do when the kiddies were little was to make large batches of cookie dough, form them into balls or logs or drops, freeze them, then make a dozen or so at a time, you know enough to have for snack time when they got home from school or for desert. That way, it was not too much work. But now, I don’t have the freezer room for that trick, plus my oven is filled up with all the cookie sheets and other baking paraphernalia that it is a pain to take all of them out, to make only a dozen cookies.

You will notice that I have used Splenda and Light Butter to keep the calories down. I don’t like margarine so if you don’t have Light Butter, I suggest real butter. Also try to get real not imitation vanilla extract.

What I do, whenever I make cookies is to make more than one kind, since most of the ingredients needed are out on the counter anyway. Any how, here goes. Next week I will give you another recipe for another cookie that I love.

2 1/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 sticks light butter softened

1 cup Splenda

1/2 cup brown sugar

1 teaspoon vanilla extract

1/2 cup egg beaters or 4 egg whites

1 1/2 cups mini chocolate chips

1 cup chopped almonds

Preheat oven to 375F

Whisk flour, baking soda and salt in a large bowl. In another bowl beat butter, Splenda, brown sugar and vanilla, Egg Beaters until creamy. Gradually combine wet and dry

mixtures. Stir in chips and nuts.

Line cookie sheets with parchment or spray with cook spray. Drop tablespoons of cookie dough (leave enough space for dough to spread while baking) onto prepared sheets and

bake for 10 mins or until golden brown. Let cool on cookie sheets for 3 mins. Then move to wire racks to cool thoroughly.

Makes abut 60 cookies.