Since my sister, a single mom of 3 and full time teacher, doesn’t have a whole lot of time, ever, she invited my other sister and I over for a movie tonight. Since Mike’s band is practicing in the basement tonight, it’s a good time to split. We’re all bringing something to eat, the stipulation being it must be edible using only our fingers. (Part of the appeal of couch snacks is that they are eaten with your fingers – otherwise it just feels like you’re eating dinner with your plate on your lap. Which I suppose you are.)
This was something I came up with years ago while losing weight: couch snacks that count as dinner. Because I love eating in front of a movie, and I really don’t need to eat more snacks right after dinner. There is this misconception that if you stop eating at a certain point in the evening, like 7 or 8pm, you’ll lose weight because the time of day during which you ingest calories has something to do with it. Not really. It works because it eliminates all the evening snacking people tend to do – it’s when most people have the biggest appetites. I could munch all evening long.
So Ali made roast chicken wraps and chopped up some veggies and a really sweet pineapple, and I cleaned out my freezer and got rid of some leftovers – half a Guinness cake, some blue cheese and hazelnut crackers, the last of our Christmas plum pudding and some low fat ginger molasses crinkles. (OK, I was on dessert patrol. Someone has to do it.)
Make sure you don’t overbake these; they need to stay chewy.
2 Tbsp. butter or non-hydrogenated margarine, softened
2 Tbsp. canola oil
1/3 cup dark molasses
1 cup packed brown sugar
1 large egg
2 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking soda
1 Tbsp. cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/4 tsp. salt
extra sugar, for rolling
Preheat oven to 350°F.
In a large bowl, combine the oil, butter, molasses, brown sugar, egg and vanilla. Stir until well blended and smooth.
In a medium bowl, stir together the flour, baking soda, cinnamon, ginger, allspice and salt; add to the molasses mixture and stir by hand just until you have a soft dough.
Roll dough into 1″–1 1/2″ balls and roll the balls in sugar to coat. Place about 2″ apart on a cookie sheet that has been sprayed with nonstick spray.
Bake for 12–14 minutes, until just set around the edges. Transfer to a wire rack to cool or serve warm. Store extras in an airtight container or freeze. Makes 20 cookies.
Per Cookie: 134 calories, 2.9 g fat (0.9 g saturated fat, 1.2 g monounsaturated fat, 0.5 g polyunsaturated fat), 25.5 g carbohydrates, 14 mg cholesterol, 1.6 g protein, 0.5 g fiber. 19% calories from fat