Bev's Chocolate Chip Cookies
http://www.eatingwell.com/recipes/bevs_chocolate_chip_cookies.html
From EatingWell: Spring 2004, The Essential EatingWell Cookbook (2004)EatingWell reader Beverley Rosenber of Santa Barbara, California, contributed this recipe to our Kitchen to Kitchen department. She updated a favorite treat by cutting back on sugar and incorporating whole grains. To increase protein, Ms. Rosenber replaces the rolled oats with 1 cup almond meal.
About 2 1/2 dozen cookies | Active Time: 10 minutes | Total Time: 35 minutes
Ingredients
- 3/4 cup rolled oats
- 1 cup whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, softened
- 1/4 cup canola oil
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Preparation
- 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.
Nutrition
Per cookie : 99 Calories; 5 g Fat; 2 g Sat; 2 g Mono; 11 mg Cholesterol; 12 g Carbohydrates; 1 g Protein; 1 g Fiber; 64 mg Sodium; 55 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/3 starch, 1/3 other carbohydrate, 1 fat
Tips & Notes
- Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 months.