Walnut Chocolate Chip Cookies

Name: Walnut Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 dozen.
Ingredients: 1/2 cup reduced-fat margarine; 3/4 cup sugar; 3/4 cup packed brown sugar; 2 large eggs; 1/4 cup fat-free plain yogurt; 2 teaspoons vanilla extract; 2-1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1-1/2 cups miniature semisweet chocolate chips; 1/2 cup chopped walnuts, toasted

Nothing is better than a batch of homemade cookies and these are sure to become a favorite in your family. The walnuts adds a wonderful crunch.—Bethany Thayer, Troutville, Virginia

Ingredients

1/2 cup reduced-fat margarine
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1/4 cup fat-free plain yogurt
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups miniature semisweet chocolate chips
1/2 cup chopped walnuts, toasted

Directions

In a large bowl, lightly cream the margarine and sugars. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts.
Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks.

Nutrition Facts

1 each: 95 calories, 4g fat (1g saturated fat), 9mg cholesterol, 94mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 2g protein.

Originally published as Almost Original Toll-House Chocolate Chip Cookies in The Taste of Home Cookbook 2nd Edition

Reviews

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MimiLimi

Jun 4, 2015

We were halfway through this when we saw the yogurt. What? Never had that in a cookie before! But I had some on hand, so went ahead. They are very, very good. This will be my new go-to recipe, for sure. They are thick, but because there is less butter, they are lighter. We used unsalted butter instead of margarine because I don't use margarine. Highly recommend the step of toasting the walnuts for great flavor. Also, we made a triple batch at one time in the stand mixer (6qt size). No way was this 48 servings per recipe for me. The triple batch was about a batch and a half of a normal recipe.
motherbear57

Aug 20, 2013

I really beat the batter once I added the eggs, a happy mistake because the cookies baked up high and light - and almost a cake-like consistency. I will try to do the same thing again next time I make these. Very chewy and nice. Just sweet enough. I would like to share a photo but don't know how!
gizzy99

Mar 6, 2013

These cookies are delicious - a softer, almost cake-like cookie - just the way I like them. Thank you.
mccaro

Oct 3, 2011

Very easy to make. Tastes great, too. I could only find the HUGE plain yogurt, so I bought a little vanilla one instead and halved the amount of vanilla extract.