Quote:
Originally Posted by sharsell119
The yolk is where the fat is, so if you're looking to cut out fat, ditch the yolks. If you don't care, keep the yolk.
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True, but most of the protein is also in the yolks. Aside for the P, the whites are just empty calories.
The yolks have all the good stuff. I'd use the yolks, as it would keep them moist, longer. Plus, it only adds about .5g of fat per cookie. Not much.
I'm passionately against egg whites, unless you're saving up to make me a custard.
Yolk wasters!
