OATMEAL CHOCOLATE CHIP COOKIES

 

When we lived in CA, I subscribed to a magazine called Eating Well. It was full of healthy recipes. I don't remember seeing the magazine since we moved to MO but fortunately I had cut out some recipes that I wanted to try someday. I decided to check it out online and discovered that the company quit publishing the magazine in February, 2022. That's too bad because it was a good magazine.

This recipe is one of the recipes I had cut out, but just never got around to making them. Until now, that is.

I have a young man who visits the Cafe at church who has told me two different times that you could make an oatmeal cookie with chocolate chips. After he told me two weeks ago, I decided it was time to make an oatmeal cookie with chocolate chips. I don't know if he managed to get one or not. I know he didn't come by while I was there, but I was late coming down from Sunday school so I hope he came by while I was absent.

The cookie is very delicious. It has twice as much oats as flour and then the flour is a combination of all-purpose and whole wheat flour. The recipe called for a 1/2 cup tahini or sesame paste but when I googled it, it compared it with Greek yogurt so that is what I used. 

According to the recipe one cookie contains 5 g of fat - 2 of which are saturated; 7 mg cholesterol; 13 g carbohydrates; 2 g protein; 1 g fiber; 45 mg sodium. I don't know how my substitution of the Greek yogurt changes any of this.

I will have to make them again sometimes just in case for the young man.

PRINT RECIPE.

OATMEAL CHOCOLATE CHIP COOKIES

2     cups rolled oats (not quick-cooking)

1/2  cup all-purpose flour

1/2  cup whole wheat pastry flour

1     teaspoon ground cinnamon

1/2  teaspoon baking soda

1/2  teaspoon salt

1/2  cup plain Greek yogurt

4     tablespoons cold unsalted butter, cut into pieces

2/3  cup granulated sugar

2/3  cup packed light brown sugar

1     large egg

1     large egg white

1     tablespoon vanilla extract

1     cup semisweet or bittersweet chocolate chips (I used 70% dark chocolate chips)

1/2  cup chopped walnuts (I omitted)

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.

Whisk together the oats, flours, cinnamon, baking soda, and salt in a medium sized bowl.

Cut the butter into small pieces.

Add the yogurt and

beat the yogurt and butter in a large mixing bowl with an electric mixer until blended. (Small pieces of butter is okay.)

Add the sugars and

continue beating until well combined.

Beat in the egg,

then the egg white,

then the vanilla.

Stir in the oat mixture with a wooden spoon

until just moistened.

Stir in the chocolate chips and walnuts if you are using the latter.

Using a tablespoon cookie scoop, scoop out a flat scoop of dough and drop on the baking sheet about 2 inches apart. (The cookies do spread.)

Bake the cookies until golden brown, about 12 to 14 minutes. Check after 12 minutes.

Cool on the pan for 2 minutes before removing them to

a wire rack to finish cooling. Let the pans cool for a few minutes before baking another batch.