Prep 45 mins
Cook 45 mins
This reduced fat, thin, chewy cookie is made with oatrim, which is hydrolyzed oat flour. Oatrim is a fat replacer in baking, and if you can't find it locally, it's available at http://www.bobsredmill.com. When you whiz oatrim together with some nonfat milk, you can use 50% less fat than the typical chocolate chip cookie recipe. My son, who dislikes anything low in fat, loves these cookies, plus we had fun making them together. Recipe adapted from Bob's Red Mill.
- 2 1⁄2 cups whole wheat flour (all-purpose would work)
- 3 tablespoons oatrim
- 1⁄2 cup margarine (I used Land O Lakes light butter)
- 1⁄2 cup nonfat milk
- 1⁄2 cup granulated sugar
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 1 extra large egg
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 3⁄4 cup miniature semisweet chocolate chips
- Preheat oven to 350°F Lightly grease a cookie sheet; set aside.
- In a food processor fitted with the steel blade, blend together the milk and oatrim until thickened; add salt, baking soda, margarine, vanilla extract and sugars; Pulse until creamy, then pour into a medium bowl.
- Add flour and chocolate chips; blend until ingredients are well incorporated (dough will be soft).
- Place dough by tablespoonfuls onto prepared cookie sheet and bake 9 minutes (2-3 minutes longer if you prefer a crunchy cookie); Allow cookies to cool slightly before removing from cookie sheet to cool on a wire rack.