Bev’s Chocolate Chip Cookies
about 2 1/2 dozen cookies
Active time: 10 minutes
Total time: 35 minutes
Description
EatingWell reader Beverley Sharpe of Santa Barbara, California, contributed this healthy chocolate chip cookie recipe. She gave chocolate chip cookies a healthy update by cutting back on sugar and incorporating whole grains. To increase protein, Sharpe replaces the rolled oats with 1 cup almond meal.
Directions
- Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
- Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
- Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Tips
- To make ahead: The cookies will keep in an airtight container for up to 3 days or in the freezer for up to 2 months.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories99 cal
- Total Fat5.5 g
- Saturated Fat2.2 g
- Cholesterol10 mg
- Sodium64 mg
- Carbohydrate Total12.5 g
- Protein1.3 g
- Phosphorus34 mg
- Potassium49 mg
- Fiber1 g
- Calcium8 mg
Ingredients
- ¾ cup rolled oats
- 1 cup whole-wheat flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup butter, softened
- ¼ cup canola oil
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips