Whole Wheat Oatmeal and Chocolate Chip Cookies |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 36 |
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I modified this Betty Crocker recipe, and I was surprised by the rave reviews other adults gave it! My friend Darlene asked me for the recipe, so I thought I'd share with all... The whole wheat pastry flour gives it some fiber, without making it as overbearing as regular whole wheat flour. Ingredients:
3/4 cup butter (i use crisco) or 3/4 cup shortening (i use crisco) |
1 cup brown sugar, firmly packed |
1/2 cup white sugar |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
2 large eggs (i use ener-g egg replacer) |
1 teaspoon vanilla extract |
1 3/4 cups whole wheat pastry flour |
2 cups rolled oats |
1 cup chocolate chips (tropical source chocolate chips for vegans) |
Directions:
1. Preheat oven to 375°.
2. Use a mixer to beat butter/shortening in a large mixing bowl; add sugars, baking powder and baking soda, and blend well.
3. Add eggs (or egg replacer) and vanilla, mixing until combined.
4. Finally, mix in the flour, and gradually add the oatmeal and lastly the chocolate chips.
5. If the mixture forms individual dry clumps, try adding a little water (I had that problem when I used egg replacer).
6. Roll dough into tablespoon-sized balls, and place about 2-inches apart on a cookie sheet (I highly recommend the insulated sheets, or use two sheets layered on top of each other with the cookies on the top sheet).
7. Bake for 10-12 minutes until the tops are brown.
8. Let sit for several minutes before removing to cool on a wire rack.
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