Recipe

Chocolate Chip-currant Cookies Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 4 months ago These soft plump cookies are packed with chocolate chips and fruit so one makes a satisfing dessert. Can keep in freezer and warmed in the microwave. Prep:45m Cook:9m Servings:18	Spinach1948
	easy quick

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Step 4B

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Ingredients

Ingredients:

¾ cup reduced-calorie tub margarine

¼ cup plus 2 Tbs. Frozen pineapple juice concentrate, thawed

¼ cup granulated sugar or substitute ( ¼ cup equivalent )

1 tsp. Vanilla extract

1 egg, at room temperature

1 ½ cups plus 3 Tbs. all-purpose flour

½ tsp. Salt

¼ tsp. Baking soda

¾ cup currants or dark raisins

3oz semisweet chocolate chips

Directions

1 Preheat oven to 350º. Lightly spray a large cookie sheet with nonstick cooking spray.

2 In a large bowl, beat together the margarine, pineapple juice concentrate, sugar or substitute, and vanilla until light and fluffy. Beat in the egg until smooth.

3 In a separate bowl, stir together the flour, salt, and baking soda. Add the dry ingredients to the margarine mixture in three parts, beating until just incorporated after each addition.

4 Stir in the currants and chocolate chips. Drop the batter by rounded tablespoonfuls onto the prepared cookie sheet to make 18 cookies.

5 Bake until the cookies are set on top and firm to the touch, 8 to 9 minutes. Cool on a wire rack.

Note: After baking these cookies can be stored in plastic storage bag in the freezer. Then warmed in the microwave.

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Comments

jett2whit 4 months ago said:
I've never used tub butter for any baking before....it tends to be watery. i will bookmark this one & let ya know when I try it!!

momo_55grandma 4 months ago said:
Great recipe wonderful tasty many many 5 Forks thanks high5

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