Ben has a major sweet tooth, really all of the Allred's do. But they all want to be healthy as well.. a combo that doesn't usually go over to well. I used to tell him that he couldn't have his cake and eat it too -a literal statement in my house. But when I found this oatmeal chocolate chip recipe, I decided to half the butter and sugar and see how it went. The combination was a low fat, reduced sugar recipe that truly doesn't taste like one. Now Ben can have his cookies and eat them without guilt.
Guilty-Free Oatmeal Chocolate Chip Cookies
1/2 cups Butter- softened
1/2 cups Packed Brown Sugar
1/2 cups White Sugar
2 Eggs
2 tsp Vanilla Extract
1 1/4 cup Flour
1/2 tsp Baking Soda
1 tsp Salt
3 cups Quick-Cooking Oats
1 cups Chocolate Chips - I use milk chocolate chips, cause they're the best!
1 cups Chopped Pecans- Optional
Preheat oven to 300 degrees F. I have adjusted the oven temperature to accommodate our high altitude.
In a large bowl cream together butter, brown sugar and white sugar until smooth. Beat in eggs one at a time, then stir in the Vanilla. In a separate bowl, mix flour, baking soda and salt. Stir into creamed mixture, until just blended. Mix in the oats, chocolate chips and pecans- if using. Drop by heaping spoonfuls onto an ungreased cookie sheet. Cook for 10 minutes- then check every two minutes until slightly golden brown on the top. Nobody likes a dry cookie, so try not to over cook. Allow cookies to cool on the baking sheet for 5 minutes before removing them to a cooling rack.
Sheryl
Wednesday, September 8, 2010
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I made these this weekend Sheryl. Delicious!
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