Judy’s Wholesome Chocolate Chip Cookies

This recipe was emailed to me by Judy who wrote “Trust me, these are good.” I trusted her, but had to make one minor adjustment anyway. I used white whole wheat flour instead of whole wheat. These were excellent and perfect for when you’re craving something sweet, but don’t want entirely empty calories.  These are crispy on the outside and dense and chewy on the inside.

healthy cookies

Judy’s Chocolate Chip Cookies

2/3 cup brown sugar (notes)
1/3 cup vegetable oil
1 tsp vanilla
1 large egg
1 teaspoon baking powder
1/2 scant teaspoon salt (original recipe used ¼ tsp)
1/2 cup all purpose flour — spoon lightly, sweep to level
1/2 cup whole wheat flour — spoon lightly, sweep to level
1/2 cup oats (old fashioned or quick)
1/2 cup semi-sweet chocolate chips (feel free to add more – chocolate has anti-oxidants)
1/3 cup toasted walnut pieces

Preheat oven to 350 degrees F. Have ready a parchment lined or non-stick cookie sheet.

Mix together the brown sugar, oil, vanilla and egg. When well mixed, add the baking powder and stir well. Watch out for stray lumps! Stir in the salt, then add the flour and stir until absorbed. Stir in the oats, chocolate chips and walnuts.

Scoop small tablespoons of dough onto cookie sheets, spacing about 2 inches apart, and bake on cookie sheets at 350 degrees for 10-13 minutes. Cookies are done when edges are slightly browned. The tops don’t brown much, but that’s okay because they are already dark from the brown sugar. Brown edges will signal “doneness”.

Makes about 15 cookies

Notes:

For brown sugar, I used 1/3 cup dark, 1/3 cup light.
For flour, I used 4.5 oz white whole wheat (Eagle Mills) – lightly spooned
For salt, I used ½ teaspoon. If you are very sensitive to salt or don’t like using much, go with less.

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Comments

  1. judy says

    so what did you think?
    you need to have in mind that i never use butter for cookies so our standards might be different but i think they are awsome

  2. says

    They’re great! My daughter had some friends over after school and the kids love them too. They didn’t care for the nuts I put in, but they love the cookies.

  3. Susan says

    I made these Sunday night, and everyone at work loved them!

    Of course, I couldn’t do the recipe as written… I used olive oil, knowing that it would give a distinctive flavor (which it did – maybe a little too distinctive). I could definitely see repeating these, but using 1/2 olive & half sunflower/safflower oil.

    I also doubled the ingredients, and used an 8 ounce bag of dark chocolate chips/macadamia mix that I had in my cabinet.

  4. says

    Susan, that was pretty daring of you to use olive oil. I like the idea of half & half — just use a really mild olive oil.

    I really enjoyed these cookies and might make myself another batch.

  5. Emily says

    I just made these cookies and they are delicious!! I followed everything except for the oil. I used 1/3 cup olive oil, which is what I use for all my baking, so that might be why I didn’t notice any distinctive taste. Anyhow, wonderful recipe and I will definitely be using it again!

  6. Lynn says

    These cookies are now on my “must try” list for 2009! Anything to get healthy stuff into my DH (and me).;) Plus these look like they would be hardy enough to survive being mailed across country in care packages to college students.:) I’m always on the lookout for good “mailers”. And if these yummy-looking gems are good for them, then so much the better, eh? LOL;)….

  7. Melissa K says

    I tried these last night and healthified them even further by using coconut oil. They’re very good with kind of a Mounds bar Baste.

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