These cookies were originally Oatmeal, Chocolate Chip and Pecan cookies. I was looking for an oatmeal cookie, but they typically have raisins, and I do not like raisins. So, I started looking for an oatmeal chocolate chip cookie, but most of them had nuts, and I don't like nuts in my cookies either. I adapted this recipe by adding more chocolate chips in place of the pecans. I looked it up and estimated the correct chocolate chip to pecan substitution to maintain about the same nutritional info. They turned out really great. They had a delicious flavor, the oatmeal makes them feel semi-healthy and they were crisp on the outside, but chewy in the middle. I used a small cookie scoop, and recalculated the points for the amount of cookies I ended up with, and was happy to see they were one point per cookie! The dough was quite dry, and i had trouble keeping it in a nice ball-shape when scooping them -- they often crumbled apart when coming out of the cookie scoop. That was my only complaint. They didn't spread out that much, they mostly kept their rounded, domed shape as they cooked. I didn't mind their shape, but if you wanted to avoid it you could use a glass to press the balled dough shape down into a flatter cookie before baking, like you would a snickerdoodle.
Oatmeal Chocolate Chip Cookies
adapted from Cooking Light
Yield: 3 dozen (serving size: 1 cookie)
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1 cup regular oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla extract
1 large egg
1 cup semisweet chocolate mini chips
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
- Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in mini chips.
- Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.
WW Points: 2