Prep 15 mins
Cook 11 mins
These were advertised as the best tasting low fat chocolate chip cookies ever. Certainly caught my eye. While these are not really lowfat for me, the are certainly lower than your usually cookie.
- 16 tablespoons light butter, such as Smart Balance or Land O'Lakes Light
- 1 egg
- 2 egg whites
- 1 1⁄4 teaspoons vanilla extract
- 1⁄3 cup sugar
- 1⁄2 cup brown sugar, packed
- 1 1⁄2 cups unbleached flour
- 1⁄2 cup ground oatmeal (measure after grounding the oats to a coarse flour consistency)
- 1 teaspoon baking soda
- 10 ounces semi-sweet chocolate chips, good quality (I plan to chop up dark Dove bars)
- 1⁄4 cup chopped walnuts (optional)
- 1⁄4 teaspoon salt, to bring out a bit more flavor
- Preheat oven to 350 degrees Fahrenheit.
- Cream the butter and both sugars in a large bowl. Beat with electric mixer until smooth. Add the egg, egg whites, salt and the vanilla. Beat well.
- In a smaller bowl, combine the dry ingredients (flour, ground oatmeal and baking soda). Slowly add the dry items into the larger bowl and beat with electric mixer until batter is smooth and creamy. Fold in entire bag of chocolate chips, and if you like add the walnuts.
- Drop dough by large teaspoons (or scant Tablespoons) onto cookie sheet and bake for 11 minutes (the time REALLY depends on your oven so watch that first batch!).
So good...next time I'm going to try to cut fat and calories even more by nixing some of that butter, and mixing in some whole wheat flour...but these cookies were GOOD
Great cookie recipe and the bonus of it being lower in fat and calories than the standard chocolate chip cookie is worth another whole star or two!!! I did add a bit more flour and ground oats as the initial run through was too thin so I followed CoffeeB's hint - all in all worked out in the end. I chopped up roughly a Trader Joe's 85% Cacoa bar to use as the chocolate and it worked wonderfully! Made for Potluck Tag Game. Thanks for sharing another winner Toni!! :)
These have pretty much the same taste as a normal chocolatechip cookie would and so the fact that I used LF ingredients is a +. I did have to increase the amount of flour used by a good 1/4 and the only other deviation from your recipe was me using 1/2 white flour and 1/2 wheat. I figured as long as I was trying to make them as healthy as I could I would sub a bit of wheat. (don't tell my men). This is a cookie I"ll repeat in place of the normal choc.chipper. Thanks Toni~ Made for Phototag 08~