This recipe was an experiment of sorts. I have a favorite oatmeal chocolate chip cookie recipe, but I wanted to make it a little bit healthier. It is my belief that desserts are meant to be rich, thus eaten only occasionally, so I usually don't tamper with my tried-and-true sweets recipes. However, hubby has a sweet tooth the size of Texas and he refuses to adhere to my rule of only eating dessert occasionally. Most often, I don't even have his dinner plate in the dishwasher before he's scrounging through the cupboards for something to scratch his sweeth tooth's itch.
So I took my oatmeal chocolate chip cookies recipe, divided it in half, and experimented with two different variations to see where (and if) I could make it a healthier version of itself without compromising too much on the taste and texture.
In the first batch I used whole wheat pastry flour, oat flour, regular Splenda and brown sugar Splenda in place of the traditional ingredients of all purpose flour, white sugar and brown sugar. They weren't terrible on the taste buds, but they didn't spread at all and sort of resembled little oat hockey pucks.
For the second batch, I used all whole wheat pastry flour, regular white sugar and brown sugar Splenda. The result was a very nicely shaped cookie, slightly crunchy on the outside, but tender and chewy on the inside. Excellent.
Please keep in mind that while these cookies offer the benefit of whole grains, they are NOT low fat. *sigh* Ya win some, ya lose some.
Also of note, the original recipe that I altered was created by Diane Neth and was featured in Taste of Home Magazine, Aug/Sept, 2007
Whole Grain Oatmeal Chocolate Chip Cookies
1 cup butter, room temperature
3/4 cup sugar
1/3 cup brown sugar Splenda
1 tsp vanilla
3 cups quick cooking oats
1 1/2 cups whole wheat pastry flour, sifted then measured
1 small package sugar free instant vanilla pudding mix
1 tsp baking soda
1 tsp salt
1 1/2 cups semisweet chocolate chips
Preheat oven to 375 degrees.
In mixing bowl, cream butter and sugars. Beat in vanilla and eggs. In separate bowl whisk together the oats, flour, pudding mix, baking soda and salt. Add dry ingredients to creamed mixture and combine well. Stir in chocolate chips. Take tablespoon sized scoops, roll into balls and place on ungreased cookie sheet. Flatten slightly with a fork. Baked for 11 minutes or until very slightly browned. Let cool for a minute or two on cookie sheet before removing to wire rack to finish cooling.
The original recipe says that this makes 7 dozen cookies. I got a little over half that amount.
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