These little gems will be the hit of the next bake sale or book club meeting. Remind everyone that they’re made with yogurt and half the usual amount of butter, so there’s no shame in having more than one!
- 2 1/3 c flour
- 3/4 t baking soda
- 1/4 t salt
- 6 T unsalted butter (softened)
- 1 c packed light-brown sugar
- 1/2 c granulated sugar
- 1 egg
- 2 t vanilla extract
- 2/3 c Stonyfield Organic Plain Lowfat Yogurt
- 1 c chocolate chips
- 1 bag chopped toffee pieces (8 ounces)
Serving Size: 275g, Calories: 550, Calories from Fat: 190, Total Fat: 21g, Total Fat Percent: 32%, Saturated Fat: 6g, Saturated Fat Percent: 30%, Cholesterol: 50mg, Cholesterol Percent: 17%, Sodium: 1270mg, Sodium Percent: 53%, Total Carbohydrate: 72g, Total Carbohydrate Percent: 24%, Dietary Fiber: 2g, Dietary Fiber Percent: 8%, Sugars: 7g, Protein: 30g, Protein Percent: 60%, Vitamin A: 8%, Calcium: 40%, Iron: 25%
Heat oven to 375°. Coat baking sheets with nonstick cooking spray; set aside.
Whisk together flour, baking soda and salt; set aside.
Using an electric mixer, beat together butter and sugars for 2 minutes or until well blended. Beat in egg and vanilla.
Reduce speed to low and alternately add flour mixture and yogurt, beginning and ending with flour; mix just until combined. Stir in chocolate chips and toffee pieces
Drop batter by the tablespoonful onto prepared baking sheets and bake for 10 to 12 minutes or until golden brown. Cool baking sheets on wire racks for 5 minutes. Transfer cookies to wire rack to cool completely.