Whole Wheat Oatmeal Chocolate Chip Cookies |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The only modifications I made were: used quick-cooking oats, substituted half the sugars with splenda, and since i simply had only 1/2 cup all purpose flour I used 1 1/2 cups whole wheat four rather than 1 cup and the texture was still great-nice & chewy; also I used 1 cup Girardhelli milk chocolate chips (which were sweet enough for me). Ingredients:
1 cup sugar |
1 cup packed light brown sugar |
1/2 cup butter |
2 teaspoons vanilla extract |
1/2 teaspoon salt |
1 1/2 teaspoons baking powder (no-sodium baking powder if you can find it) |
5 tablespoons applesauce (drain some of the moisture out with some paper towels first) |
2 large eggs |
1 cup all-purpose flour |
1 cup whole wheat flour |
2 cups oats |
1 1/2 cups semi-sweet chocolate chips or 1 1/2 cups raisins, to be healthier |
parchment paper (optional) |
Directions:
1. Preheat oven to 350.
2. Beat the first 8 ingredients at medium speed until light and fluffy.
3. Add flour and oats to mixture, and beat until blended.
4. Stir in the raisins or chocolate chips.
5. Drop by level tablespoons 2 inches apart onto baking sheets, coated with cooking spray (or use parchment paper instead of spraying).
6. Bake for 15 minutes or until golden brown.
7. Cool on pan for 3 minutes, then move the cookies to wire cooling racks.
8. Store in airtight container.
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