Oatmeal Chocolate Chip Cookies
2013-04-03
- Yield : 48
- Servings : 48
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 45m
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Nutritional Info
This information is per serving.
-
Calories
150 -
Calories from Fat
75 -
Total Fat
8g -
Saturated Fat
2g -
Trans Fat
0g -
Cholesterol
9mg -
Sodium
45g -
Carbohydrates
17g -
Dietary Fiber
1g -
Sugar
11g -
Protein
2g -
Serving Size:
1 3-inch cookie
Chocolate chip and oatmeal cookies are two of the most popular homemade cookies in the United States.
This recipe substitutes up to 50 percent of the white flour in traditional chocolate chip cookie recipes with whole grain oats. While it may sound healthier, a 3-inch cookie has about the same number of calories as a regular chocolate chip cookie. The benefits are added fiber and more whole grain than found in many store bought cookies.
Cook’s Tips
- Video recipe was made using 4 ounces (1/2 cup) each butter and shortening.
- You can use 1/2 cup each granulated sugar and 1 cup the brown sugar for this recipe.
Yield
This recipes makes about 48 3-inch cookies. You can make up to 7 dozen cookies by reducing the amount of dough per cookie. When making smaller cookies, check after baking 8 minutes to prevent over baking.
Nutrition Information
Nutrition values include nuts. All nuts are high in fat and calories. Walnuts are a good source of omega-3 fats. A heathy diet should include nuts in moderation.
Omitting the nuts and reducing the amount of chocolate chips to 1 cup reduces calories by about 50 calories per 3″ cookie.
Other Cookie Recipes
Ingredients
- 1 1/2 cups (200 g) all-purpose flour
- 1 teaspoon (5 ml) baking powder
- 1 cup (225 g) butter, margarine, shortening or combination
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) packed brown sugar (light brown preferred)
- 1 teaspoon (5 ml) pure vanilla extract
- 2 large eggs
- 2 cups (200 g) old-fashion rolled oats
- 2 cups (375 g) chocolate chips
- 1 cup (120 g) pecans or walnuts, chopped (optional)
- Vegetable cooking spray or parchment paper
Method of Preparation
Step 1
In a small bowl, combine flour and baking powder.
Step 2
Using a stand or hand mixer, mix shortening, sugar, and vanilla until light and creamy, about 3 minutes. Add eggs and mix until light and fluff, 2 to 3 minutes. You can't over mix at this point.
Step 3
Add flour mixture and mix on low to medium speed about 1 minute or until combined.
Step 4
Add oats and and mix on low until combined. If you are using a hand mixer, stir in oats using a large spoon.
Step 5
Mix in walnuts if desired followed by the chocolate chips.
Step 6
Preheat oven to 375°F (190°C).
Step 7
Lightly spray baking sheets with non-stick spray or line with parchment paper. The number of baking sheets will vary depending on size and number of cookies made. Four 12x18 baking sheets will hold 48 cookies.
Step 8
Drop dough by heaping teaspoons onto the baking sheets about 2 inches apart.
Step 9
Bake 9 to 10 minutes or until cookies are lightly browned. For conventional ovens, switch sheets and rotate half way during the cooking for even browning.
Step 10
Cool cookies on baking sheets 2 to 3 minutes before transferring to wire rack. Cookies are very soft right out of the oven and can easily break apart.
Step 11
Store cookies in an air tight container up to one week. For longer storage, freeze in air tight containers.
