Chunky Chocolate Chip Cookies
Using canola oil instead of butter slashes sat fat, while switching to whole whole wheat flour, plus adding oats, doubles the fiber. The result: a crunchy cookie with a chewy center. I found this recipe in Prevention magazine. I have not tried this recipe, but I'm posting it for safe keeping.
- Ready In:
- 1 1⁄2 cups whole what flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 cup canola oil
- 2⁄3 cup granulated sugar
- 2⁄3 cup brown sugar
- 2 large egg whites
- 1 1⁄4 teaspoons vanilla extract
- 1⁄2 cup old fashioned oats
- 3⁄4 cup semi-sweet chocolate chips (4oz) or 3/4 cup semisweet chocolate chunk (4oz)
- Combine flour, baking soda, cinnamon, and salt in medium bowl. Whisk together oil, granulated sugar, and brown sugar in large bowl. Whisk in egg whites and vanilla until smooth. Stir in dry ingredients until blended. Fold in oats and then chocolate.
- Cover and chill dough at least 15 minutes. Mean while, heat oven to 375. Line 2 baking sheets with parchment paper .
- Shape dough into 16 balls (1/4 scant cup each) with hands, using a little pressure. Place 8 balls on each prepared sheet. With fingers, press each into a patty about 3" in dibmeter, allowing about 2" between patties for slight spreading.
- Bake 7-10 minutes or until desired browness (do not overbake), switching position of sheets halfway through. Let cool a few minutes before moving to rack to cool completely.
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Divine! I have a very sweet tooth that is quite partial to the occasional cookie, so any cookie that can be a bit healthier is a plus for me. These tasted fantastic and I enjoyed the texture. Next time though i think I will use less choc chips as 3/4 cup was too much, maybe 1/2 cup would suffice. Thanks for posting!Reply