Recipe Image

Bev's Chocolate Chip Cookies

  • 10 m
  • 35 m
EatingWell Test Kitchen
“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.”

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

Directions

  • 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.
  • Make Ahead Tip: The cookies will keep in an airtight container for up to 3 days or in the freezer for up to 2 months.
  • Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.
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