Scratch Chocolate Chip and Oatmeal Cookies photo 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.


  • 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


  1. Combine flour, baking soda, cinnamon and sale in medium bowl,
  2. Whisk together oil, granulates sugar and brown sugar in a large bowl.
  3. Whisk into large bowl the egg shites and vanilla until smooth.
  4. Stir in the dry ingredients from the medium bowl until blended.
  5. Fold in the oats 
  6. Next, fold in chocolate
  7. Cover and chill dough at least 15 minutes.
  8. Preheat over to 375*F.
  9. Line 2 baking sheets with parchment paper
  10. Shape dough into 16 balls (size of small meatballs)
  11. Place 8 balls on each prepared baking sheet.
  12. With fingers, press each ball into a 3" diameter cookie with at least 2" distance from one another.
  13. Bake 7-10 minutes, switching position of each baking sheet about halfway through cooking time
  14. Let cookies cool on sheets for 5 minutes before moving them to cooling rack.
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.
16 cookies at 4" each.  Total prep/cook time is 45 minutes.
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