Yogurt cookies

Did you know that yogurt can be used in place of eggs, as well as shortening and oil? In my online search for what to do with all my yogurt, I came across this recipe for Yogurt Cookies. I did not follow it exactly (surprise!). I used 100% whole wheat flour instead of all-purpose flour, and I used 1 cup chocolate chips instead of 2. Here is what I did:

1/2 cup brown sugar

1/2 cup white sugar

1/4 to 1/2 cup butter, softened (I just used what was on the dish in my cupboard, as one of the commenters said that they had used only the butter (1/4 cup) and left out the shortening (also 1/4 cup), for a total of only 1/4 cup fat, and they turned out fine.)

1/2 cup (homemade) yogurt

(I skipped the vanilla flavoring--I've been getting tired of vanilla lately)

1 3/4 cups whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips

Cream sugars and butter, then mix in the yogurt. Add the flour, baking powder and salt and stir well, followed by the chocolate chips. Put blobs on cookie sheet and bake at 375 degrees for 8 to 10 minutes. Makes 24.

These cookies spread out a bit and are quite soft when they're still warm. Stay tuned for how they taste when they are cool.

Okay, I've tasted them cool. They're very soft and a bit tangy. Not the texture that I think of with chocolate chip cookies. Not bad, but not great either.

Tomorrow I plan to try a muffin recipe, like maybe this one here.