If it’s not broken, don’t fix it, right? Well, that’s true most of the time. But what if changing something will make it even better??
Time to combine the best of two cookies: the chewy texture of an oatmeal cookie, and the chocolate-y awesomeness of a chocolate chip cookie. YUM!!!
I could go on, but these cookies speak for themselves so this will be a short post 🙂
Now, there’s a lighter version on the site as well. Click here for the lighter recipe with half of the saturated fat.
Oatmeal Chocolate Chip Cookies
Recipe from Betty Crocker
Makes 40 cookies
- 1 1/2 cups packed light brown sugar
- 1 cup butter or margarine, softened
- 1 tsp vanilla extract
- 1 egg (or 2 egg whites)
- 2 cups quick cooking oats
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
Preheat oven to 350 F.
In a large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until mixture is light and fluffy. Stir in oats, flour, baking soda, and salt. Stir in chocolate chips.
Drop dough by rounded tablespoons onto ungreased cookie sheets. Bake 9-11 minutes or until slightly golden. Allow to cool on baking sheet for a few minutes, then move to cooling racks to cool completely.
Estimated nutrition information (per cookie): 133 Calories, 6.6g Fat, 4g Saturated fat, 69g Sodium, 18g Carbohydrates, 0.6g Fiber, 11.3g Sugar, 1.3g Protein