I am a fan of good cookies here is what I make...
Hugo’s Mint Cookies
Egg-free, not dairy or wheat-free.
Ingredients:
* 1 cup all-purpose flour
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt
* 5 tablespoons butter
* 7 tablespoons unsweetened cocoa
* 2/3 cup granulated sugar
* 1/3 cup packed brown sugar
* 1/3 cup plain low-fat yogurt (vanilla works just fine, too)
* 1 teaspoon vanilla extract
* Cooking spray
* Andes mints (1/2 of a "box," coarsely chopped)
To make:
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Gently stir in chopped Andes mints. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.