Bev’s Chocolate Chip Cookies

EatingWell reader Beverley Sharpe of Santa Barbara, California, contributed this healthy chocolate chip cookie recipe. She gave chocolate chip cookies a healthy update by cutting back on sugar and incorporating whole grains. To increase protein, Sharpe replaces the rolled oats with 1 cup almond meal.

Ingredients

• ¾ cup rolled oats
• 1 cup whole-wheat flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup butter, softened
• ¼ cup canola oil
• ⅓ cup granulated sugar
• ⅓ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions

• Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
• Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
• Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Tips

• The cookies will keep in an airtight container for up to 3 days or in the freezer for up to 2 months.