Well … this recipe doesn’t really qualify as “healthy, brown” food, but Nathan has been working so hard. He deserved a treat and chocolate chip cookies seemed like the perfect indulgence.
In my defense, I researched online to try to find the healthiest ingredients for the cookies. I decided to use dark chocolate instead of semi-sweet chocolate, I used 50/50 whole-wheat flour instead of white and this recipe had less sugar and eggs than several others I have used. It also added oats, which gave them a great texture.
You could add in lots of things to this recipe … raisins or dates … whatever you like. I found a few recipes with nutmeg and cinnamon and we really liked the flavor, but you can leave it out if you like.
Oatmeal Chocolate Chip Cookies
Adapted from several recipes found online
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup margarine, softened to room temperature
1 tsp vanilla
1 Tablespoon milk
1 cup 50/50 Whole Wheat Flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
Dash of nutmeg (optional)
1 cup uncooked quick-cooking rolled oats
1 Cup of dark chocolate chips
1 cup chopped walnuts
– Preheat the oven to 350 degrees.
– Combine the sugars with an electric mixer.
– Cream the sugars with the softened butter.
– Add in the egg, vanilla, and milk.
– Cream until smooth.
– In a separate bowl, sift together the flour, soda, baking powder, salt, cinnamon, and nutmeg. Add slowly to the wet mixture until incorporated.
– Once smooth, stir in the oats, chocolate chips, and walnuts.
– Using a teaspoon or a small ice cream scoop, drop rounded teaspoons about two inches apart on a cookie sheet.
– Bake for 12-15 minutes or until lightly golden around the edges. Makes around two dozen.
– Serve with a cold glass of milk!