If you love sugar, and very sweet dessert. Brownie cookies are just the thing. It’s definitely a chocaholic favorite of mine. They are so freaking sweet that you can’t eat it without milk. If you need to watch your intake try non-fat or low fat milk.

I know not everybody likes chocolate brownie cookies because they are too sweet. Another alternative is chocolate mint cookies .

You can’t go wrong with oatmeal cookies. Chocolate , and Brownie elements just add to it. What is your take?

Ingredients:

12 oz Semisweet chocolate pieces, melted

8 oz Cream cheese; softened

1/2 c Margarine or butter, softened

1 c Brown sugar, firmly packed

1/2 c Granulated sugar

2 Eggs

1/2 ts Vanilla

1 1/2 c All-purpose flour

1 1/2 ts Baking soda

3 c Quaker Oats, uncooked (quick or old-fashioned)

1 c Chopped nuts

Powdered sugar (optional)



Directions:

Beat together cream cheese, margarine and sugars until creamy. Add eggs and vanilla; beat well. Add melted chocolate; mix well. Add combined flour and baking soda; mix well. Stir in oats and nuts; mix well. Cover; chill at least 1 hour. Heat oven to 350 F. Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are almost set. (Centers should still be moist. Do not overbake.) Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Sprinkle with powdered sugar, if desired.

These brownie cookies make great finger foods . Great for parties, or other festive occasions. The mint just adds to the flavor.

Ingredients:

3/4 c Mint chocolate chips; melted

1/2 c Margarine; softened

2 ts Vanilla

2 Egg whites; whipped

1 3/4 c Unbleached flour

3/4 c Mint chocolate chips

1/2 c Granulated sugar

1/2 c Brown sugar

1/2 ts Baking soda

1/4 ts Salt



Directions:

Preheat oven at 350. Melt 3/4 cups chocolate chips, in a saucepan over lowest heat. When chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Cool to room temperature. In a mixing bowl, combine melted chocolate chips, margarine, vanilla, and egg whites. In another mixing bowl, combine flour, remaining chocolate chips, sugars, baking soda, and salt . Mix wet ingredients with dry ingredients just until moistened. Drop dough by rounded tablespoons onto prepared baking sheets. Bake for 12 minutes or until edges are set but centers are still soft.

They are great for your kids. Good for an after school snack, a few hours before dinner. They also make great desserts after dinner. What can I say, nothing more



4 Egg whites

1/3 c Oil

1/4 c Nonfat yogurt

1 ts Vanilla

1 1/3 c Sugar

1/2 c Cocoa powder

1 1/4 c Flour

1/4 ts Salt

Topping:

1 tb Confectioners sugar



Directions:

Heat oven to 350 degrees. Oil bottom of 9-inch square pan. Place egg whites in a large bowl. Beat until slightly frothy. Add oil, yogurt and vanilla, mix well. Add sugar and cocoa, mix well. Add flour and salt. Mix until blended. Pour into pan. Bake at 360 degrees for 26-28 minutes. Avoid over baking. Dust with confectioners sugar.

brownie oatmeal cookies , a twist on the original oatmeal cookies . If you liked oatmeal cookies, you’ll love Brownie oatmeal cookies. Considering if you are a chocaholic like I am.

Ingredients:

2/3 c Whole wheat flour

1/3 c Sugar

1 c Quick cooking rolled oats

1/2 c Unsweetened cocoa powder

1 ts Baking powder

1/4 ts Salt, (optional)

1 ea Powdered egg substitute, (1 1/2 tsp mixed with 3Tbs Water)

1/3 c Corn syrup, light or dark (or substitute honey)

1 ts Vanilla

Directions:

Mix egg replacer, vanilla and syrup. In separate bowl, mix dry ingredients, make a well, add liquid and stir till moistened. On a spritzed baking sheet, form approx. 2 dozen cookies. Bake at 350F for about 10 minutes Cool on sheet/wire rack for 5/5 minutes.