Recipe by ShaGun
My sister is forever asking for "desserts that are healthy but don't taste like it." I tried this one and she couldn't believe how healthy they were because they tasted so good. If you want to make it healthier, substitute dried cranberries or raisins for teh chocolate chips. Splenda can be substituted for the white sugar.
Top Review by Farm wife
I had to improvise a little since my pantry was lacking. I used pineapple juice instead, and a little more white sugar. I also didn't get the butter flavor, so I used butterscotch. They turned out very good and I think heathly. I wish I would figure out how to make it dairy free, and then I would be a happy girl.
- 118.29 ml sugar
- 118.29 ml brown sugar, packed
- 59.14 ml butter, softened (not margarine)
- 118.29 ml orange juice
- 29.58 ml corn syrup
- 1 large egg
- 7.39 ml vanilla extract
- 9.85 ml butter flavor extract (sold next to vanilla extract)
- 354.88 ml whole wheat pastry flour
- 14.79 ml ground flax seeds
- 14.79 ml wheat germ
- 4.92 ml baking soda
- 2.46 ml baking powder
- 2.46 ml salt
- 709.77 ml instant oats
- 118.29 ml miniature chocolate chip
- 78.07 ml coarsely chopped pecans (optional) or 78.07 ml walnuts (optional)
Directions See How It's Made
- Preheat oven to 375°.
- Beat the sugars and butter until light and fluffy. Add orange juice, corn syrup, egg, vanilla extract, and butter flavor; beat well.
- In a separate bowl combine flour, flax, wheat germ, baking soda, baking powder, and salt. Stir in the oats and chocolate chips.
- Add to sugar mixture; stir until well-blended.
- Drop by tablespoons onto baking sheets coated with cooking spray. Press 3-5 pecan/walnut pieces onto the tops of each cookie if desired.
- Bake at 375° for 8 minutes or until almost set. Cool on a wire rack.