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Bev's Chocolate Chip Cookies

http://www.eatingwell.com/recipes/bevs_chocolate_chip_cookies.html

From EatingWell:  Spring 2004, The Essential EatingWell Cookbook (2004), July/August 2012

EatingWell reader Beverley Sharpe of California contributed this recipe. She updated a favorite treat by cutting back on sugar and incorporating whole grains. To increase protein, she replaces the rolled oats with 1 cup almond meal.

About 2 1/2 dozen cookies | Active Time: 10 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
  2. 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.
  3. 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; 10 mg Cholesterol; 12 g Carbohydrates; 1 g Protein; 1 g Fiber; 64 mg Sodium; 41 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 other carbohydrate, 1 fat

Tips & Notes