Tuesday, September 27, 2011

Oatmeal Chocolate Chip Cookie

This is a heathy version of the regular Oatmeal chocolate chip cookie and surprising enough it stayed soft even after 2 days.  My children actually enjoyed eating homemade cookie.

Source: Eating Well - Bev's Chocolate Chip Cookies


3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/4 cup granulated sugar ( increase the sugar if you want it to be sweeter)
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips

  • Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
  • Grind oats in a blender or food processor but not too much. 
  • Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
  • Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. 
  • Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. 
  • Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

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