POINTS PLUS RECIPES

OATMEAL CHOCOLATE CHIP COOKIES

Advertisements

I’m not much of a dessert person, but occasionally I get a craving for a really good cookie. One that’s chewy and chocolatey! The only problem is that every recipe makes about 50 cookies, when I just want one. Most of the extras got eaten by my roommate, my boyfriend and I gave a plate to my neighbor downstairs who had been sick. I have to admit, I did eat more than one this time around. They were that good. I added a bit of cinnamon into these, which turned out to be a fabulous choice. I personally think they’re best right out of the oven or heated up in the microwave. I like it when the chocolate is still melty. Plus the heat makes them chewier. I also don’t like milk, but I do get a craving for it when I have cookies. Next time someone asks me to bring dessert to a party, you can bet these will be the recipe I pull out. Santa, you’ll be getting these too. What’s your favorite type of cookie?  

Advertisements

OATMEAL CHOCOLATE CHIP COOKIES

Makes: 55 cookies • Prep Time: 15 minutes • Cook Time: 10 minutes Nutrition per Cookie Cal: 116.5 • Fat: 5.5g • Carb: 17.1g • Protein: 2g • Fiber: 1.1g • Sugar: 6.9g Ingredients

  • 1 cup whole wheat pastry flour
  • 1 cup AP flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 2 cups rolled oats, not quick oats
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 Tbsp fat free milk
  • 2 tsp vanilla extract
  • 1 1/2 cups chocolate chips

Method

  1. Preheat the oven to 350 degrees.
  2. In a large bowl combine all ingredients through rolled oats.
  3. In a separate bowl, combine butter and sugar. Beat until light and fluffy.
  4. Add eggs one at a time, beating them completely into the batter before adding the next one.
  5. Beat in milk and vanilla.
  6. Slowly mix in dry ingredients, mix until combined.
  7. Fold in the chocolate chips with a spatula until equally distributed.
  8. Line a baking sheet with parchment paper ands scoop into Tbsp sized balls. Press them down gently on the top to semi-flatten.
  9. Bake for 10 minutes. Remove and let them cool on the tray for 2 minutes. Move them to cool on wire racks and continue baking until all the dough is gone. Or freeze the remaining dough.
Advertisements

To Top

Pin It on Pinterest

Share This

Share this post with your friends!