TODD'S FAMOUS WHOLE WHEAT OATMEAL CHOCOLATE CHIP COOKIES
Provided by The Daring Gourmet, www.daringgourmet.com
Yield About 3 Dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, cream the butter and sugars until pale in color and fluffy in texture. Add the eggs and vanilla extract and beat until combined.
- In a separate bowl, combine the flour, baking soda, salt.
- Add the flour mixture to the butter mixture and beat until combined. Add the oats and use a wooden spoon to stir until combined. Add the chocolate chips and stir until combined.
- Drop the cookie batter onto a cookie sheet using an ice cream scoop or spoon, in about 1-inch rounds. Bake for 8-10 minutes.
WHOLE WHEAT CHOCOLATE CHIP COOKIES
This healthier version of the original chocolate chip cookie is still chewy and full of flavor. I came up with this recipe on my own so that I could feel a little less guilty about snacking on my favorite sweet treat. Unfortunately, I think they are so delicious that I tend to eat more than I should!
Provided by loves2eat
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
- Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
- Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.
Nutrition Facts : Calories 177 calories, Carbohydrate 20.8 g, Cholesterol 23.9 mg, Fat 10.5 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.2 g, Sodium 126.1 mg, Sugar 12.3 g
WHOLE WHEAT OATMEAL CHOCOLATE CHIP COOKIES
This was a recipe from healthyrecipesfor moms website, which was modified from Cooking Light 2000. The only modifications I made were: used quick-cooking oats, substituted half the sugars with splenda, and since i simply had only 1/2 cup all purpose flour I used 1 1/2 cups whole wheat four rather than 1 cup and the texture was still great--nice & chewy; also I used 1 cup Girardhelli milk chocolate chips (which were sweet enough for me).
Provided by spicytunaroll
Categories Dessert
Time 35m
Yield 36-48 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Beat the first 8 ingredients at medium speed until light and fluffy.
- Add flour and oats to mixture, and beat until blended.
- Stir in the raisins or chocolate chips.
- Drop by level tablespoons 2 inches apart onto baking sheets, coated with cooking spray (or use parchment paper instead of spraying).
- Bake for 15 minutes or until golden brown.
- Cool on pan for 3 minutes, then move the cookies to wire cooling racks.
- Store in airtight container.
Nutrition Facts : Calories 148.4, Fat 5.3, SaturatedFat 3, Cholesterol 18.5, Sodium 73.7, Carbohydrate 24.5, Fiber 1.4, Sugar 15.4, Protein 2.2
WHOLE WHEAT OATMEAL AND CHOCOLATE CHIP COOKIES
I modified this Betty Crocker recipe, and I was surprised by the rave reviews other adults gave it! My friend Darlene asked me for the recipe, so I thought I'd share with all... The whole wheat pastry flour gives it some fiber, without making it as overbearing as regular whole wheat flour.
Provided by SAHMchef
Categories Dessert
Time 37m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Use a mixer to beat butter/shortening in a large mixing bowl; add sugars, baking powder and baking soda, and blend well.
- Add eggs (or egg replacer) and vanilla, mixing until combined.
- Finally, mix in the flour, and gradually add the oatmeal and lastly the chocolate chips.
- If the mixture forms individual dry clumps, try adding a little water (I had that problem when I used egg replacer).
- Roll dough into tablespoon-sized balls, and place about 2-inches apart on a cookie sheet (I highly recommend the insulated sheets, or use two sheets layered on top of each other with the cookies on the top sheet).
- Bake for 10-12 minutes until the tops are brown.
- Let sit for several minutes before removing to cool on a wire rack.
Nutrition Facts : Calories 131.6, Fat 5.9, SaturatedFat 3.4, Cholesterol 21.9, Sodium 53.3, Carbohydrate 19, Fiber 1.4, Sugar 11.3, Protein 2.1
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