| Scratch Chocolate Chip and Oatmeal Cookies |
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of finished
dish not available |
| I
love chocolate chip cookies, my major dessert weakness. A subsciber
to Prevention Magazine posed the question, how to make a healthier
version of the cookies that her kids get at the mall. This recipe was
the result of that question in the March 2009 issue. I wonder if I can
make the dough and freeze it for small batches from time to time. |
|
Ingredients:
- 1.5 C of whole wheat flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 C canola oil
- 2/3 C granulated sugar
- 2/3 C brown sugar
- 2 large egg whites
- 1-1/4 tsp vanilla extract
- 1/2 C old-fashioned rolled oats
- 3/4 C semisweet chocolate chips or chunks (4 oz)
- cooking parchment paper
Preparation:
- Combine flour, baking soda, cinnamon and sale in medium bowl,
- Whisk together oil, granulates sugar and brown sugar in a large bowl.
- Whisk into large bowl the egg shites and vanilla until smooth.
- Stir in the dry ingredients from the medium bowl until blended.
- Fold in the oats
- Next, fold in chocolate
- Cover and chill dough at least 15 minutes.
- Preheat over to 375*F.
- Line 2 baking sheets with parchment paper
- Shape dough into 16 balls (size of small meatballs)
- Place 8 balls on each prepared baking sheet.
- With fingers, press each ball into a 3" diameter cookie with at least 2" distance from one another.
- Bake 7-10 minutes, switching position of each baking sheet about halfway through cooking time
- Let cookies cool on sheets for 5 minutes before moving them to cooling rack.
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Nutrition:
218 calories per cookie means this is an indulgence for sure. One
of these cookies in the lunchbox will have to do. It's still 16% lover
in calories than mall cookies, and has 50% more fiber. |
Yield:
16 cookies at 4" each. Total prep/cook time is 45 minutes. |