I do not do a lot baking. I love the results, but often find the process a bit tedious, with all its measuring utensils and subsequent dishes to wash. Now that I have a beautiful blue KitchenAid, it’s much more tolerable, but I still prefer just throwing things in a pot. But sometimes, you just want COOKIES.
I made these cookies while maintaining a South Beach-esque diet leading up to my sisters wedding, so there are lots of substitutions. I had all the low cal stuff on hand (Splenda, etc), so I decided to see if this recipe would work in a low(er) calorie way. The results?
YUM! A bit a of a sweet aftertaste that comes along with using sweeteners, but generally speaking, I think they were delish. Satisfying as a baked good, and I didn’t feel terrible about having one…or two. And the whole wheat flour and oats upped the fiber quotient to make these things practically health food!
Oatmeal Chocolate Chip Cookies
- 1 cup I Can’t Believe Its Not Butter for Baking, softened
- 1 cup packed light Splenda brown sugar
- 1/2 cup Regular Splenda
- 2 eggs ( I did use real eggs, Egg Beaters could be used)
- 2 teaspoons vanilla extract
- 1 1/4 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick-cooking oats
- 1 cup semi sweet chips (I used real chips…there just are not substitutions for some things!)
- Preheat the oven to 325 degrees F
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
- Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.