Thursday, October 6, 2011

Chewy Low Fat Oatmeal Chocolate Chip Cookies

I found this recipe from one of my favorite blogs, Not only are her recipes healthy and fairly simple to make, her talent as a professional photographer draws me in.

I'm not big into baking and never have been. My mother, AKA Martha Stewart,  keeps telling me that I will eventually love it and want to bake everyday like her. The truth is: I hate measuring and my husband does not want unlimited access to baked goodies in the house which could translate into some serious weight gain.

When I made these cookies, I figured I could hide them in the freezer. The great thing about homemade cookies is you can freeze them for up to 2 weeks. Marty was pleasantly surprised to find out that these cookies didn't taste as bad or sinful as he thought they would.

As a runner and someone who is constantly conscientious of my food intake, having a limited amount of treats, as long as they are not processed, is not a bad thing. Everything in moderation is the key. My good friend Ami Roach, will agree with me. She has lost 137 lbs and qualified for the Boston Marathon.

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 tbsp unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup unpacked brown sugar
  • 1 large egg
  • 1/4 cup unsweetened apple sauce
  • 1/2 tsp vanilla extract
  • 2 cups quick oats
  • 3/4 cup dark chocolate chips

Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.  

Add the egg, followed by the applesauce and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.

Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this). Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container so you don't eat them all in one sitting! 

Makes about 30 cookies roughly 1 tbsp each.

Splenda Lovers: Substitute all the brown sugar with 1/4 cup Splenda brown sugar blend, and all the white sugar for 1/4 cup Splenda sugar blend. Points remain the same.

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