Sunday, September 13, 2009

Oatmeal Chocolate Chip Cookies

Now that school is starting up again, it seems like a good idea to have after-school snacks around the house. Or after-work snacks, as the case may be. I know the best after school snack of all when I was a kid was home made cookies with a glass of cold milk. Some things never change. And here is a low fat version to make it seem slightly less cheeky.

Most avid bakers are well aware that you can substitute applesauce for about half of the fat in many recipes, but they don't do it for fear of having cookies that taste like applesauce. Here is the proof that this fear is unfounded. These cookies are chewy and cakey and sweet and chocolatey...everything a chocolate chip cookie should be. No undertones of apple are detectable.

I used to make these cookies all the time, and after the first couple of batches I just stopped telling people they were low fat, because that automatically builds a prejudice against them. I don't want a "wow, these are pretty good for low fat cookies" as a compliment. I just want a "Mmm, yum" or "Are there any more?" And I've found when you leave out "low fat" from the description, that's exactly what you get.

Oatmeal Chocolate Chip Cookies
adapted from Sunset's Quick, Light, and Healthy
makes 2 dozen


1 1/2 cups whole wheat pastry flour (or all-purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons unsalted butter, at room temperature
2 tablespoons vegetable oil
1 cup firmly packed light brown sugar
1 large egg
1/2 cup smooth unsweetened applesauce
1 teaspoon vanilla
2 cups regular rolled oats
6 oz. semisweet chocolate chips
1 tablespoon granulated sugar


1. Preheat oven to 350, and line two cookie sheets with silpat liners or parchment paper.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. In a stand mixer, or in a large bowl with an electric mixer, beat butter, oil, and brown sugar until smooth. Add egg, applesauce, and vanilla; beat until blended. Add flour mixture and beat until smooth. Scrape down sides of bowl; stir in oats and chocolate chips.

4. Working quickly so the dough doesn't dry out, spoon 2 tablespoon portions of dough onto prepared cookie sheets, spacing cookies evenly. Dip fingertips in granulated sugar and then pat cookies into rounds about 1/3 inch thick.

5. Bake 10 to 12 minutes, switching positions of the baking sheets about halfway through, until just golden. Let cool a few minutes before serving.


1 comment:

  1. Mmmmm yum!
    Are there any more???