Weight Watchers Chocolate Chip Meringue Cookies Ww Points 2 Recipes

Steps:

• Beat egg whites till frothy.
• Add vinegar and beat till soft peaks form.
• Increase the mixer to high and gradually add in the sugar until glossy peaks form.
• Beat in vanilla.
• Add cocoa and mix by hand.
• Line two cookie sheets with foil and (lightly) spray with Pam.
• Drop mixture by tablespoon fulls about 1 in apart on pans.
• Should make 44 cookies.
• Bake at 200 degrees F for 3 hours.
• Let cool completely on cookie sheet for about 1 hours.
• Remove and store leftovers in an air proof container.

Steps:

• Preheat oven to 200ºF.
• Coat a large baking sheet with cooking spray and coat with a light dusting of flour; shake off excess flour and set aside.
• In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla.
• Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.
• Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in oven for 1 hour. Transfer cookies to wire racks to cool completely. Yields 2 cookies per serving.
• NOTE: You can make these cookies mini if you prefer. Just use heaping teaspoons of batter; not tablespoons.

Steps:

• Preheat oven to 375°F Coat 2 cookie sheets with cooking spray or cover with parchment paper.
• Beat cream cheese and both sugars in a large bowl with an electric mixer until sugar is fully incorporated (should not have granules); add egg and vanilla and blend again.
• Combine both flours, salt and baking soda in a medium bowl.
• Add half the flour mixture to the cream cheese mixture; beat until well incorporated. Add milk and remaining flour mixture; beat until fully blended and then fold in chips.
• Drop heaping teaspoons of dough onto prepared cookie sheet and press dough down with dampened fingers to form 1-inch cookies. Make sure to leave at least an inch between each cookie. Bake cookies until slightly golden on top, about 10 to 12 minutes. Remove from oven and allow cookies to cool on cookie sheet for 1 to 2 minutes; remove to a wire rack and cool completely. Yields 1 cookie per serving.

Steps:

• Preheat oven to 375*.
• In medium bowl, cream butter, oil and brown sugar together.
• Add vanilla, salt and egg white.
• Mix thoroughly.
• Mix flour and baking soda and add to creamed mixture.
• Mix well.
• Add chocolate chips and stir to distribute evenly.
• Drop by rounded half teaspoons of dough on a nonstick baking sheet.
• Bake cookies for 4-6 minutes.
• Cool on a wire rack.
• Yields 2 cookies per serving.

Steps:

• Preheat the oven to 350 degrees.
• Spray 2 large baking sheets with nonstick spray.
• Combine the flour, baking powder, baking soda and salt in a bowl and set aside.
• Beat the brown sugar, butter and vanilla in a large bowl until blended.
• Beat in the sour cream and egg.
• Add the flour mixture and beat until blended, about 1 minute.
• Stir in the oats and chocolate chips.
• Spoon the dough onto the baking sheets about 1 inch apart making a total of 36 cookies.
• Dip the bottom of a glass in flour and press the floured glass against each mound to make a 2 1/2 inch round cookie.
• Bake until light browned, about 12 minutes.
• Transfer to racks to cool.