Chewy Chocolate Chip Cookies
Healthy Oatmeal Chocolate Chip Cookies with a Cake-Like Texture
These oatmeal chocolate chip cookies are soft and chewy and chock-full of dark chocolate chips and nuts.
Everybody has a different idea of what makes a great-tasting chocolate chip cookie. If your idea of chocolate chip cookie heaven is a chewy, dense cookie with a cake-like texture, this is the chocolate chip cookie recipe for you. It is a perfect foil for the oatmeal and nuts because they don't overwhelm the cookie.
What makes these chocolate chip cookies healthy? Half of the flour is whole wheat. Although you can use whole wheat pastry flour or regular whole wheat flour, the best choice is white whole wheat flour. It has the same nutritional profile as regular whole wheat flour; it just comes from an albino strain of wheat. And it tends to bake up a bit more tender.
These cookies also have less fat than typical toll house chocolate Chip Cookies. Part of the fat in this recipe is replaced with low-fat cream cheese. You can also use Neufchatel cheese, non-fat cream cheese or whipped cream cheese in this recipe.
Serve these oatmeal Chocolate Chip Cookies with a warm cup of tea or a tall glass of cold milk for a delicious and healthy snack or dessert.
For more delicious chocolate chip cookie recipes, be sure to try berry chocolate oatmeal cookies, chocolate chip cookies with lemon, healthy chocolate chip cookies and chocolate chip shortbread cookies.
Chewy Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 cup white whole wheat flour
- 1-1/4 cups all-purpose flour
- 1 tsp. baking soda
- 6 Tbsp. butter, softened
- 2 Tbsp. low-fat cream cheese (at room temperature)
- 3/4 cup light brown sugar
- 1/4 cup granulated white sugar
- 2 eggs
- 1 tsp. pure vanilla extract
- 1 cup quick cooking oats
- 1 cup dark chocolate chips (such as Ghirardelli 60% cacao chocolate chips)
- 1/2 cup chopped pecans
Directions:
- Preheat oven to 350 degrees F.
- Whisk together flours and baking soda in a small bowl. Set aside.
- In a large mixing bowl, beat butter, cream cheese and sugars together with an electric mixer. Beat in eggs, one at a time, and vanilla.
- On low speed, beat in the flour mixture, a little at a time until the batter is incorporated. Do not overmix.
- Stir in the oats, chocolate chips and pecans. Refrigerate for 15 to 30 minutes.
- Drop rounded teaspoons of the cookie dough onto cookie sheets lined with parchment paper or Silpat mats.
- Bake 12 to 16 minutes until golden brown and still slightly soft in the center. Do not overbake.
- Remove cookies from the sheets and allow to cool on a rack.
Makes approximately 48 cookies.
Per cookie: 90 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 14 g carbohydrate, 1 g fiber, 2 g protein, 2% vitamin A, 0% vitamin C, 1% calcium, 3% iron
