|Nutrition Facts (per serving)|
|Servings: 24 to 28|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||3%|
|Total Sugars 7g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These lower-in-calorie chocolate chip oatmeal cookies might just be a little taste of heaven. This recipe calls for 1/4 of the butter and 1/2 of the chocolate chips when compared to a traditional chocolate chip oatmeal cookie. As a result, these classic treats are lower in calories and fat, but without sacrificing any flavor or sweetness.
A few tweaks to the average chocolate chip oatmeal cookie recipe help these cookies taste a bit heartier and nuttier, thanks to ingredients such as old-fashioned rolled oats. Cinnamon adds a hint of spicy sweetness without overwhelming the taste. Give them a try the next time the kids want an after-school treat. They come together fairly quickly, too.
"These cookies have all the familiar flavors of an oatmeal cookie, but without as much fat. Due to the reduced fat, they didn't spread very much in the oven. Next time I would gently pat down the balls of dough before baking." —Young Sun Huh
2 ounces (4 tablespoons) unsalted butter, softened
1/2 cup brown sugar
1/3 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup chocolate chips
Gather the ingredients.
Heat the oven to 350 F. Spray a large baking sheet with nonstick cooking spray or line it with parchment paper.
Place the softened butter, brown sugar, and granulated sugar in a medium mixing bowl. With an electric beater, beat the butter and sugars until the mixture is smooth and fluffy, about 2 minutes.
Add the egg and vanilla and continue beating until the mixture is completely combined. Set the mixture aside.
In a separate large mixing bowl, combine the oats, flour, baking powder, baking soda, salt, and cinnamon using a large spoon or fork. Make sure the mixture is well combined.
With a large, sturdy spoon, mix the butter-sugar mixture into the oat-flour mixture until just combined.
Add the chocolate chips and continue to gently stir the ingredients to combine them well.
Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies for 10 to 12 minutes or until the edges of the cookies turn slightly brown. (Bake a little less for soft cookies, and a little longer for crisp cookies.)
- Make sure that the butter is only softened, and not melted; if melted, it will make for a different texture.
- You can use a standing electric mixer if you prefer. Just be sure to mix on the lowest speed when combining the dry ingredients with the butter-sugar mixture.
- To make uniform-sized cookies, use a cookie scoop and level off the scoop before transferring to the cookie sheet. This handy tool is similar to an ice cream scoop and makes dropping rounded tablespoonfuls of dough quick and easy.
How to Store and Freeze
- Keep cookies in an airtight container at room temperature for up to 1 week.
- The cookie dough can be portioned and frozen on a baking sheet, then transferred to a freezer bag and kept frozen for up to 3 months. Do not thaw before baking. The frozen cookies will need a few extra minutes in the oven.
- Add a little apple sauce or an extra egg yolk for a softer cookie.
- Replace the chocolate chips with raisins or other dried fruit.