Chocolate chip cookies

This isn’t my normal recipe, which is bookmarked on my computer at home. I couldn’t find the site here at my parents’ house, for some reason, so I looked at a few recipes online and came up with something that worked pretty well, to supplement the cherry pie and chocolate-bourbon-pecan pie we’re having for Thanksgiving dessert. There is so much to be thankful for…personally, I’m quite thankful for chocolate.

2 1/4 c flour
1 t baking soda
1 c applesauce
3/4 c sugar
1 t vanilla extract
3 ozs eggbeaters (approx 1.5 eggs)
10 oz chocolate chips (I used pareve chips, since it’s accompanying a meat meal)

Grease (or cooking spray) a baking sheet. Preheat oven to 375 degrees.

In a medium bowl, combine flour and baking soda.

In a large bowl, beat applesauce, sugar, and vanilla on low speed. Add eggbeaters and beat well on low speed. Gradually add flour mixture, beating on low speed. Stir in chocolate chips (mix in with rubber spatula, rather than using the electric mixer).

Drop by rounded tablespoons onto prepared baking sheet. Bake 8-10 minutes (I baked 9 to 9.5 minutes, and probably could have left them in a moment longer).

Makes 3 dozen cookies.

(Edit: The recipe I usually use has disappeared off the internet! Luckily, I have a copy.)

dry stuff:
1.25 c flour
1.5 t baking powder
3/4 t salt (which I generally omit)

wet stuff:
1/4 c margarine, softened
1/2 c applesauce
1 c packed brown sugar
1 T vanilla

other stuff:
1 egg (I use eggbeaters)
1 c chocolate chips
cooking spray

1. Preheat oven to 375 degrees. Spray a baking sheet with cooking spray.
2. Combine “dry stuff” in a small bowl and mix well.
3. Beat “wet stuff” in a large bowl until light and fluffy (2-3 minutes on medium speed).
4. Beat in egg.
5. Gradually beat in flour mixture.
6. Mix in chocolate chips.

Drop level tablespoons onto cooking-sprayed baking sheet. Bake 9 to 11 minutes or until golden brown. Cool on baking sheet 2 minutes; remove to wire rack to cool completely.

Makes 3 dozen cookies.

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