Chocolate Chip Oatmeal Cookies

By jlynn

Look what happened to the traditional chocolate chip cookie! This recipe yields cookies with half the fat of the original, plus old-fashioned oats, which add a fibre boost. Yet, all this trimming has not slimmed down the flavour—these cookies will disappear fast.

Each serving (1 cookie) provides calories 85, calories from fat 22.5, fat 2.5 g, saturated fat 1 g, cholesterol 7 mg,
carbohydrate 14 g, fibre 0 g, sugars 9 g, protein 1 g

Choices per serving: Carbohydrate 1, Fat 1⁄2

Ingredients

• 1 cup (250 mL) all-purpose flour
• 1 ⁄2 tsp (2 mL) baking soda
• 1 ⁄2 tsp (2 mL) salt
• 1 cup (250 mL) old-fashioned oats
• 4 tbsp (60 mL) margarine
• 2 ⁄3 cup (150 mL) packed light brown sugar
• 1 ⁄2 cup (125 mL) granulated sugar
• 1 large egg
• 1 1⁄2 tsp (7 mL) vanilla
• 1 ⁄3 cup (75 mL) light sour cream
• 3 ⁄4 cup (175 mL) semi-sweet chocolate chips

Details

Servings 36
Preparation time 15mins
Cooking time 25mins
Adapted from besthealthmag.ca

Preparation

Step 1

1. Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl, then stir in the oats.
2. Cream the margarine, brown sugar and granulated sugar in a large bowl with an electric mixer at high speed until well blended. Add the egg and vanilla, and beat until light yellow and creamy, about 3 minutes.
3. Blend in the sour cream with a wooden spoon. Add the flour mixture all at once and blend until just combined (don’t overmix or the cookies may become tough). Stir in the chocolate chips.
4. Drop dough by heaping teaspoonfuls about 2 in. (5 cm) apart onto the baking sheets. Bake until golden brown, about 10 minutes. Cool on the baking sheets for 2 minutes, then transfer to a wire rack and cool completely. Store the cookies in an airtight container for up to 2 weeks or freeze for up to 3 months.