Oatmeal Chocolate Chip Cookies Made Healthy

Posted on Updated on

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My friend Mary recently commented that I haven’t posted one of my recipes for awhile.  I realized that she was right!  January has been a pretty hectic month.  February looks about the same.  I am also trying to lose some weight that I gained during the holidays.  Way too much partying! 

I had a group meeting today and a free morning so I thought, why not make some cookies.  I pulled out this recipe that tends to be a hit with people.  It’s a cookie that is not overly sweet.  Its soft on the inside, except for the walnuts that is!  I have cut the sugar down.  Substitute Splenda light brown and granulated sugar for half of the recommended sugar.  You can’t taste a difference.

I also like to add flax seeds.  Flax seeds are a great source of vitamins and have many positive effects for you.  I also love the crunchiness of the seeds.  I hope you enjoy this recipe!

Ingredients

  • 1 12 cups unbleached flour(you can use part or all whole-wheat)
  • 1 teaspoon baking soda
  • 1 12 teaspoons ground cinnamon
  • 1 cup margarine 
  • 12 cup light brown sugar, firmly packed(I substituted Splenda light brown sugar for half of the amount)
  • 12-1 cup granulated sugar (depending on how sweet you would like them.  I used 1/2 cup and substituted Splenda for half the sugar.)
  • 1 large egg or 1/4 cup eggbeaters.
  • 1 12 teaspoons vanilla extract
  • 3/4 cup ground or chopped walnuts(can grind in blender)
  • 1/4 cup flax seeds
  • 1 cup old fashioned oats
  • 1 cup semi-sweet chocolate chips
  • 1 cup raisins

 

 

Directions

  1. In a small bowl mix flour, baking soda and cinnamon.
  2. DSC04586In a large mixing bowl beat butter and sugars until light and fluffy. Beat in egg and vanilla.
  3. At a low speed, beat in flour mixture until blended.
  4. Stir in ground walnuts, oats, chocolate chips and raisins.
  5. Cover with plastic wrap and chill for 1 hour.
  6. Preheat oven to 350 degrees.
  7. Grease 2 baking sheets.
  8. Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets. Flatten each cookie slightly (The bottom of a mug works).
  9. Bake cookies until lightly browned around the edges, 10 to 12 minutes.
  10. DSC04599Transfer to flattened brown paper bags or wire racks to cool.
  11. This dough also freezes well. Freeze dough balls on a cookie sheet and then put them in a ziploc bag in the freezer until ready to bake!

 

Enjoy!

 

MarceyDSC04602

 

 

 

 

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