Healthy Living for Women
Made these oatmeal chocolate chip cookies last week when I found this recipe under "lifescript...healthy living for women."
These oatmeal cookies have the familiar flavors of brown sugar and chocolate, but get a sophisticated twist from tahini (sesame paste). Tahini helps lower the saturated fat by more than 66% while adding a nutty flavor.
I combined Splenda and white sugar for the 2/3 cup of sugar and used all Splenda brown for the packed brown. If you use Splenda brown, read the back of the package because you use less than regular brown. I never add salt to my recipes. Also I threw in a couple of tbls. of wheat germ, also heart-healthy. I like wheat pastry flour and use it often in recipes. Most supermarkets carry tahini and whole-wheat pastry flour now. They can both be found in health food stores. These are good cookies.
OATMEAL CHOCOLATE CHIP COOKIES
Ingredients :
2 cups old-fashioned oats (not quick-cook)
1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt (I never add the salt)
1/2 cup tahini
4 tbls cold unsalted butter, cut into pieces
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
1 large egg white
1 tbls vanilla extract
1 cup semisweet or bittersweet chocolate bits
1/2 cup chopped walnuts
Preheat oven to 350 degrees. I use parchment paper on my cookie sheet instead of grease or spray.
Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda, and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined--the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips (eat a few as you add them to mixture) and walnuts.
With damp hands, roll 1 tbls of the batter into a ball, place it on a prepared baking sheet and flatten it until squat (ok, never heard of this term so I just flattened each ball a little), but don't let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.
Bake the cookies until golden brown, about 16 minutes. Sixteen was just right for my oven. I did one batch 17 because I thought they weren't done and that batch was too hard and dry. Cool on the pans for 2 minutes, then transfer to your cooling wire rack.
Per cookie: dietary fiber 1 g, sat. fat 2 g, fat 5 g, protein 2 g, potassium 53 g, cholesterol. 7 g, protein 2g, sodium 45 g, carbs 14 g
These oatmeal cookies have the familiar flavors of brown sugar and chocolate, but get a sophisticated twist from tahini (sesame paste). Tahini helps lower the saturated fat by more than 66% while adding a nutty flavor.
I combined Splenda and white sugar for the 2/3 cup of sugar and used all Splenda brown for the packed brown. If you use Splenda brown, read the back of the package because you use less than regular brown. I never add salt to my recipes. Also I threw in a couple of tbls. of wheat germ, also heart-healthy. I like wheat pastry flour and use it often in recipes. Most supermarkets carry tahini and whole-wheat pastry flour now. They can both be found in health food stores. These are good cookies.
OATMEAL CHOCOLATE CHIP COOKIES
Ingredients :
2 cups old-fashioned oats (not quick-cook)
1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt (I never add the salt)
1/2 cup tahini
4 tbls cold unsalted butter, cut into pieces
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
1 large egg white
1 tbls vanilla extract
1 cup semisweet or bittersweet chocolate bits
1/2 cup chopped walnuts
Preheat oven to 350 degrees. I use parchment paper on my cookie sheet instead of grease or spray.
Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda, and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined--the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips (eat a few as you add them to mixture) and walnuts.
With damp hands, roll 1 tbls of the batter into a ball, place it on a prepared baking sheet and flatten it until squat (ok, never heard of this term so I just flattened each ball a little), but don't let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.
Bake the cookies until golden brown, about 16 minutes. Sixteen was just right for my oven. I did one batch 17 because I thought they weren't done and that batch was too hard and dry. Cool on the pans for 2 minutes, then transfer to your cooling wire rack.
Per cookie: dietary fiber 1 g, sat. fat 2 g, fat 5 g, protein 2 g, potassium 53 g, cholesterol. 7 g, protein 2g, sodium 45 g, carbs 14 g
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