Collegiate Culinaire: A Healthier Choc-Chip Cookie
It’s the holiday season and chocolate chip cookies are a festive staple.
Oftentimes though, whole wheat flour modifications on the traditional chocolate chip cookie are a no-go. Folks don’t like it, and no amount of health preaching will change their minds. But I really like this tasty little recipe from Eating Well.
Although it’s not an oatmeal cookie, I think the trick is that it uses oatmeal, ground down into a powder. I think it’s good enough that you could add it to the holiday office party potluck without anyone noticing that, GASP, you used whole grains and reduced calories.
You might have already guessed, but if not, yes, I am still in potluck madness. The baking marathon continue!
- 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
- -Preheat oven to 350 degrees. Grease 2 cookie sheets.
- -Grind oats in a blender.
- -Transfer to bowl. Mix in flour, baking soda, and salt.
- -In a larger bowl, beat butter until fluffy. Add oil, sugar, brown sugar, egg, and vanilla. Beat until smooth and creamy.
- -Mix in dry ingredients. Mix in chips.
- -Bake for 12-15 minutes.
- 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.