Dessert: Snack Bar Madness Chocolate Chip Cookies

This recipe includes fertility superfoods such as:

Cranberries, Nuts, Walnuts

Health and fertility benefits of Snack Bar Madness Chocolate Chip Cookies

Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon fine salt
3/4 teaspoon baking soda
2 sticks (1/2 pound) unsalted butter, softened
1/2 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup semi-sweet chocolate chips
1 cup lightly crushed thick-slice potato chips
Up to 1 cup total of any or all of your favorite stir ins: Chopped walnuts, pecans, peanuts, candy-coated chocolate or peanut butter candy, such as mini m&m's or Reese's pieces, dried cranberries or cherries, white chocolate chips, chocolate chunks, toffee bits

Instructions

Preheat the oven to 350 degrees F. Combine the flour, salt and baking soda in a large bowl. Beat the butter and sugars together in another bowl with an electric mixer on medium speed until light and fluffy. Beat in the eggs one at a time, then add the vanilla. Reduce the speed to low and add the flour mixture in batches until just blended. Be careful not to overbeat or the dough will toughen. Stir in the chocolate chips and your choice of stir-ins with a wooden spoon until well combined. Chill the dough 30 minutes or overnight. Shape or use an ice cream scoop to scoop the dough into 2-inch balls spaced about 3 inches apart on baking sheets. Bake until golden brown around the edges, about 15 minutes. Let cool on the baking sheets about 3 minutes before transferring the cookies to a cooling rack to cool completely.

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