sneaky snickerdoodles: even kids will love this lowfat recipe!

So today I baked some snickerdoodles before heading off to work, where they were then sampled by some fabulous gals with very refined taste buds; they were all under age 10 :). Of course, I didn't tell them they were low-fat, at their age, that isn't really a concern, unless they don't have a gallbladder like me! Anyway, they loved them...they even asked for more but I didn't want these sneaky snickerdoodles to spoil their appetite for dinner. Jose was even surprised that these classic but wonderful cookies could be made with such a small amount of butter, he calculated that they each had less than 1g of fat! Then we decided that the Food Network really needs to have a show centered around cooking healthy food that still tastes just as good or even better than the unhealthier versions. I do love me some Food Network, but I do get a little disappointed at how so many of the cooks/chefs on there feel the need to use a tub of butter to cook their desserts! If I wanted butter that bad, I would just eat the stick by itself and not even put the time into baking...and why put all that butter in a dessert if it's just going to leave you with regrets afterward? I swear to you, next to the chocolate chip ones I posted earlier, these cookies are some of the best and DO NOT TASTE LOWFAT AT ALL. I'm sure you'll have to try them in order to really understand what I'm talking about, so here's the recipe. They're super easy to make, and I bet you even have these ingredients in your kitchen already!

2 dozen delectable snickerdoodles with less than 1g of fat per cookie:
Yes, even Martha will find it hard to believe.

1 1/2 Cups white sugar
1/2 TBSP cinnamon
2 TBSP nonfat milk
2 TBSP softened/partially melted butter
2 eggs
2 1/3 cups flour
1 tsp baking powder
1/2 tsp salt

Cinnamon/Sugar Mix (guessing here--you decide what's good for you)
3 TBSP sugar
1 3/4 TBSP cinnamon

you know the unfancy drill of throwing it all into a bowl...then just roll up little 1 in. balls of dough and dip them into a cinnamon/sugar mix--place them on a cookie sheet and slightly flatten them out with a teaspoon and bake them at 400 for 10-11 minutes (they don't expand much, so you really just need about 3/4 of an in. between each cookie).

If anyone out there uses this recipe, tell me how you liked the cookies!

THE best chocolate chip cookies & they're LOWFAT!

I've made so many chocolate chip cookies, always hoping that the next batch will come out just right. How do I like chocolate chip cookies? With just the right amount of chocolate chips, crispy edges and a chewy/soft center that doesn't taste raw! I found a pretty good recipe, but it was wayyy too buttery. I literally had butter/grease all over my fingers after munching on a few, so I knew I had to do something...and I did. I reduced the amount of butter by over 1/3 of a cup! I also added a bit more flour, a tiny bit of water to add that crunch, a little more brown sugar, along with a little less chocolate chips...oh yeah, and baking powder instead of soda.

Deceivingly Low-Fat Chocolate Chip Cookies
(I swear, they actually taste better without the extra butter!)

1 1/3 cup flour
3/4 cup brown sugar
1/2 cup white sugar
1 egg
1 TSP vanilla extract
1/2 TSP baking powder
1/2 TSP salt
2 TSP hot water
2 1/2 TBSP butter
1/3 cup chocolate chips

Mix all the ingredients together in a medium-sized bowl; if you use about 1 TBSP worth of cookie dough for each cookie, then bake them for about 11 minutes on 375, you'll get a good-sized baker's dozen...and happy taste buds!