This absolutely wonderful oatmeal chocolate chip cookie recipe combines the best of both worlds.
Two all-time favorite cookie flavors!
Now, if your children – or husband for that matter – sneak into the cookie jar, at least you know they are eating a snack that is high on fiber and protein, but low in fat.
You may substitute the oatmeal with coconut flakes. It won’t be as healthy, but it will be equally delicious!
- ½ cup (230 g) butter
- ½ cup (230 g) soft brown sugar
- 2 lightly beaten eggs
- 4 Tbsp (120 ml) milk
- 1 tsp (5 g) vanilla extract
- 1¼ cup (290 g) flour
- 1 cup (230 g) oatmeal (rolled oats preferably)
- ½ cup (115 g) semisweet chocolate chips
- 1 tsp (5 g) baking powder
- 1 pinch salt
- ½ cup (115 g) chopped nuts (walnuts or pecans or almonds, etc.)- optional
- In a large bowl, cream the butter and the sugar until if becomes fluffy
- Add the milk, eggs and vanilla. Beat well;
- Sift the flour, salt and baking powder together. Mix well into the batter;
- Fold in the oatmeal and the chocolate chips (and the chopped nuts if you're going to use them);
- Chill the batter for about an hour;
- With the help of 2 teaspoons, spoon the batter on a greased cookie sheet well apart from each other (you might need 2 trays or make 2 batches);
- Bake in preheated oven at 350 F (185 C) degrees for about 10 minutes;
- The cookies are ready when edges begin to brown;
- Cool in wire racks.
- You may add chopped nuts like walnuts, macadamia, brazil nuts, hazelnuts or pecans.
- Coconut flakes are also a great addition!