Thursday, January 24, 2013

Low Fat Oatmeal Chocolate Chip Cookies

I’m not one for counting calories. To be honest, it makes me feel a bit dirty. (And not in the way I like). But I do love foods that focus on health instead of weight loss, and that’s exactly what these cookies do.

Using minimal butter, a banana, and reduced sugar, my family couldn’t tell these weren’t their usual decadent fare. I suspect the cookies could even be made more healthy with some whole wheat flour or maybe some sugar substitutions. But you know, everything in moderation.

Just don't be a jerk and add raisins to them. (I'm totally kidding - please do that to your friends and children. We all must go through the sadness and disappointment).

Low Fat Oatmeal Chocolate Chip Cookies
Adapted from Skinny Taste

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp unsalted butter, softened
1/4 cup sugar
1/4 cup unpacked brown sugar
1 large egg
1 large banana, mashed
1/2 tsp vanilla extract
2 cups quick oats
1 cup chocolate chips

Preheat your oven to 350F, and prepare baking sheets with the usual suspects: parchment, grease, or a silicone baking mat.

In a large bowl, cream the butter and sugars on medium. Add the egg, banana and vanilla and mix until things are a little bit fluffy and light.

Add the flour, baking powder, baking soda, and salt, giving it a quick stir, then add the oats. Mix until well combined, and then gently fold in the chocolate chips.

Drop the batter about 1-2 tablespoons at a time onto the baking sheets, and press down slightly. Not like with peanut butter cookies, but give the damn things a tap or a thumb to the middle so they bake nice and even, okay?

This is the easy part: bake for 10-13 minutes, until they begin to turn a little golden brown. But don’t overcook them, lest you want hockey puck cookies.


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