Wholesome Chocolate Chip Cookies, a recipe that needs a better name, is from 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.
Judy's Wholesome Chocolate Chip Cookies
⅔ cup brown sugar (notes)
⅓ cup vegetable oil, I like grapeseed
1 tsp vanilla
1 large egg
1 teaspoon baking powder
½ scant teaspoon salt (original recipe used ¼ tsp)
½ cup all purpose flour -- spoon lightly, sweep to level
½ cup whole wheat flour -- spoon lightly, sweep to level
½ cup oats (old fashioned or quick)
½ cup semi-sweet chocolate chips (feel free to add more – chocolate has anti-oxidants)
⅓ 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 ⅓ cup dark, ⅓ 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.
More "Wholesome" Recipes
Recipe
Judy's Wholesome Chocolate Chip Cookies
Ingredients
- ⅔ cup brown sugar (130 grams)
- ⅓ cup vegetable oil or try buttery flavored oil
- 1 tsp vanilla
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon salt (you can use less if you'd like)
- ½ cup all purpose flour -- spoon lightly (62 grams)
- ½ cup whole wheat flour -- spoon lightly (63 grams)
- ½ cup oats, old fashioned or quick
- ½ cup semisweet chocolate chips, or more to taste
- ⅓ cup toasted walnut pieces
Instructions
- 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 ⅓ cup dark, ⅓ 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.
Notes
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.
Melissa K says
Oops, meant to type Mounds Bar taste!
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.
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;)....
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!
Anna 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.
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.
skinnymum says
woo-hoo, a healthier choc chip cookies. will try it out and let you the outcome.
thanks for sharing.
bakingblonde says
I love CC cookies and anyway to make them 'healthier' yet tastey is always a plus!!
runjess says
Those look delicious! I made a yummy healthy cookie the other day, if you or Judy are interested: http://seejessrun.wordpress.com/2008/09/24/food-for-fuel-healthy-but-yummy-molasses-chocolate-chip-cookies/
VeggieGirl says
Sounds like a great, healthy twist on the classic cookie!
Anna 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.
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