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Want us to put a healthified spin on a favorite recipe of yours?

See how a recipe keeps all its "delicious" with an added "nutritious," earning the title "healthified."

Brownie Cookies

Put brownies in the cookie jar? Now you can, with a treat that combines the tastes of two popular dessert favorites. These healthified cookies may lose a significant amount of fat, yet they still maintain their delightful, inviting flavor.

Simple changes, such as using cocoa and chocolate syrup in place of chocolate chips, help make these cookies more palatable to your health, with 44% less fat, 55% less saturated fat, and 27% fewer calories.

1 cup butter > 1/2 cup butter plus 1/4 cup canola oil
1 cup semisweet chocolate chips, melted > 1/4 cup chocolate syrup plus 1/3 cup unsweetened baking cocoa
2 eggs > 2 egg whites plus 1 egg
2 cups semisweet chocolate chips > 1 cup dark or semisweet chocolate chips plus 1 cup dried cranberries or cherries
1 cup chopped pecans or walnuts > 1/2 cup chopped toasted pecans or walnuts

Nutritional Highlights

Calories

150 (before)

110 (after)

Total Fat

9 g (before)

5 g (after)

Saturated Fat

4 1/2 g (before)

2 g (after)

Prep Time:1 hr 15 min

Start to Finish:1 hr 45 min

makes:4 dozen cookies

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1/4 cup canola oil
1/4 cup chocolate syrup
2 egg whites
1 egg
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
1/3 cup unsweetened baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup dark or semisweet chocolate chips (6 oz)
1 cup sweetened dried cranberries or dried cherries
1/2 cup chopped pecans or walnuts, toasted*

1 Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, beat sugars, butter and oil with electric mixer on low speed until blended. Beat in chocolate syrup, egg whites, egg and vanilla.
2 Beat in flour, cocoa, baking soda and salt until well blended. Stir in chocolate chips, cranberries and pecans. Drop by slightly-rounded measuring tablespoonfuls about 2 inches apart onto cookie sheets.
3 Bake 10 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

1 Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, beat sugars, butter and oil with electric mixer on low speed until blended. Beat in chocolate syrup, egg whites, egg and vanilla.

2 Beat in flour, cocoa, baking soda and salt until well blended. Stir in chocolate chips, cranberries and pecans. Drop by slightly-rounded measuring tablespoonfuls about 2 inches apart onto cookie sheets.

3 Bake 10 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

Nutritional Information

1 cookie: Calories 110 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 90mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 9g); Protein 1g % Daily Value Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges 1/2 Starch, 1/2 Other Carbohydrate, 1 Fat Carbohydrate Choices 1