|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||6%|
|*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 low-calorie chocolate chip oatmeal cookies might just be a little taste of heaven. The best part is you can eat them without messing up your calorie plans. This recipe calls for 1/4 of the butter and 1/2 of the chocolate chips compared to a traditional chocolate chip oatmeal cookie, meaning these treats are lower in calories and fat.
A few tweaks to the average chocolate chip oatmeal cookie recipe help these cookies become a little more friendly to the waistline, but you'd never know once you give them a taste. Plus, as far as health goes, these cookies have a little bit to offer: Oats are a real nutrition powerhouse, loaded with heart-healthy dietary fiber.
- 2 ounces (4 tablespoons) butter, softened
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 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, the brown sugar, and the white sugar in a medium-sized mixing bowl. With an electric beater, beat the butter and sugars until the mixture is smooth and fluffy.
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 flour, oats, 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 in the butter-sugar mixture by gently stirring the ingredients together just until they are well 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.)
Serve and enjoy.
- 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. This handy tool is similar to an ice cream scoop and makes dropping rounded tablespoonfuls of dough quick and easy.