Healthy Makeover Chocolate-Chip Oatmeal Cookies
- Yield servings
At only 80 calories each (with a gram of healthy fiber per cookie) these cookies are still ooey-gooey.
Revamped, these gems are still ooey-gooey good—but they’re only 80 calories each (with a gram of healthy fiber per cookie). We’ve also cut out half the fat and cholesterol you’d find in this treat’s calorie-laden cousins. Lose the guilt—and indulge!
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup trans-fat-free vegetable oil spread (60% to 70% oil)
- 1 large egg
- 1 large egg white
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups old-fashioned or quick-cooking oats, uncooked
- 6 ounces bittersweet (62% cacao) or semisweet chocolate chips
- Preheat oven to 350°F.
- In large bowl, with mixer on medium-low speed, beat sugars and vegetable spread until well blended, occasionally scraping bowl with rubber spatula. Add egg, egg white, and vanilla; beat until smooth. Beat in flour, baking soda, and salt until mixed. With spoon, stir in oats and chocolate chips until well combined.
- Drop dough by rounded measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake until golden, 12 to 13 minutes. With wide metal spatula, transfer cookies to wire rack to cool completely. Repeat with remaining dough.
- Store cookies in cookie jar up to 3 days.
Reprinted with permission from Good Housekeeping’s The Cookie Jar Cookbook: 65 Recipes for Classic, Chunky and Chewy Cookies, Hearst Books, 2011