Judy's Wholesome Chocolate Chip Cookies
They're just chocolate chip cookies, but they have a wholesome feel because they're made with oil instead of butter and have whole wheat flour and oats.
Servings 15 cookies
Cost 5
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
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.
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.