This recipe is from the Silk website. I like to make a double batch. I then scoop them, par-freeze them, and then bag the pre-portioned dough. Then when I want to have cookies for an after-lunch snack, I just pull out what I need for my daughter and me, and bake them in the toaster oven.Chocolate Chip Cookies
- 1 cup non-hydrogenated margarine
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/4 cup Silk Unsweetened, Vanilla, Original, Omega-3 DHA & Calcium or Heart Health
- 1/2 tsp. salt
- 2 1/4 cups flour
- 1 tsp. baking soda
- 12 oz. semisweet chocolate chips
Preheat the oven to 350°F.
Using and electric mixer or sturdy wooden spoon, cream margarine and sugars until light and fluffy. Slowly add Silk, mix well, then add the vanilla. Combine the dry ingredients in a mixing bowl. Add dry ingredients to the creamed mixture and stir to blend. Fold in chocolate chips.
Drop by rounded teaspoons on greased or parchment-lined cookie sheets. Bake in preheated oven for 8-10 minutes.
Yields 60 cookies