Chocolate Chip Cookies - Eating Well

By sheilaolim

Tips & Notes
Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 months.

WW Points Plus: 3

Ingredients

•  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

Details

Servings 3
Preparation time 10mins
Cooking time 45mins
Adapted from eatingwell.com

Preparation

Step 1

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.