Recipe by MUDDYBOOTS
"These have a lot of oats in them too. This is such a hit in my family. My 16-month old even loves them. I use applesauce instead of butter and cut down on the sugar. You can replace the butterscotch chips with additional chocolate chips if you prefer."
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packed brown sugar
1 1/4 cups
2 1/4 cups
semisweet chocolate chips
Yummy cookie - you are not going to get the same texture for a cookie when using applesauce instead of butter, but they are still great! One important thing that I have learned when baking with low fat/fat free products is to NOT overstir (like with muffins) - overstirring activates the gluten in the flour and the lack of fat particles in the batter is what leads to a chewy or rubbery cookie. If you mix all your wet ingredients really well and then mix in your flour just until homogenous (I fold it in with a rubber spatula rather than trying to use beaters) it will help the cookie to maintain more of a cookie texture. Hope this helps! :)
The dough was very wet so i added more oats and flour. The finished product was kind of rubbery and really the only thing that made it taste good was the chocolate chips. Overall they just weren't all that great.
Following the recipe's directions, the batter contains a lot of liquid. In addition, the absence of a leavening agent results in a very heavy cookie. I made the following alterations, and the cookies turned out wonderful: increase the flour to 1 3/4 cups or 2 cups (depending on how you prefer your cookies. Test bake one cookie prior to adding chocolate chips, and add flour if needed.); add 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/4 teaspoon cloves; and 1 teaspoon cinnamon. Experiment with different cookie mix-ins.
I was looking for a healthier, low-fat version of my favorite chocolate chip cookies. I followed the advice of another and increased the amount of flour added to 1 3/4 cups. I also used whole wheat flour instead of all-purpose flour. I also followed their advice and added the 1/2 tsp salt, 1/2 tsp baking soda and 1 tsp cinnamon. Instead of using 2 eggs I used 1/4 cup egg beaters. I was very scepticle when mixing up these cookies, but to my surprise they were really tasty. My 4 year old loved them as well. Great low fat and healthy alternative.
Made them for co workers and my family, and for not being made with margarine or butter they turned out great. The texture is a bit different but the more chocolate chips the better.
Oh this one is AMAZING! Very soft and chewy, just what we were looking for. I doubled the recipe and this carried us through a weekend of softball tournaments. I didn't have butterscotch chips and didn't want to add more chocolate so I added some trail mix that's heavy on the seeds like pumpkin and sunflower, and nuts and raisins to up the nutrition content. My 9 year old made these all by herself. Thank you for the great recipe.
These cookies are good-especially for people dieting. I used chunky applesauce and they had more of an apple flavor. GREAT when you add about 2 teaspoons of cinnamon to the batter.
I didn't have any oats or chocolate chips so I used nuts and cinnamon . It turned out very dense. Not bad...but definitely not a "cookie" taste
* Percent Daily Values are based on a 2,000 calorie diet.
No Butter Choco-Chip Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 16
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