Oatmeal Chocolate Chip Cookies
This recipe is for Lisa. As you know, my kitchen is my lab, a place where I enjoy experimenting. This recipe was modified from the Quaker Oats Wholegrain Cookbook, a tiny booklet I picked up many years ago that is now very worn out, marked up and food stained.
Note that as usual, I cut down the sugar considerably. The original recipe called for 1 1/2 cups brown sugar! Way too sweet! Also, I use organic whole grains, much more flavourful.
3/4 cup butter
1/3 cup fructose or cane sugar
2 eggs
1 tsp vanilla
1 cup flour (I use whole spelt, or a combination of spelt and wheat)
1 tsp baking soda
1/2 tsp salt
2 1/2 cups uncooked whole oats (works well with a combination of spelt, rye, rice, barley or other whole grain flakes. Note that some of these flakes, such as rice flakes, will add extra crunch.)
1 cup semi-sweet chocolate chips
Beat together butter and fructose until light and fluffy. Blend in eggs and vanilla. Mix in combined flour, baking soda and salt. Stir in oats and chocolate chips.
Drop by spoonfuls onto greased cookie sheet.
Bake at 350, 15-20 minutes, depending on size.
Better pic to come with next batch!
2 Responses to “Oatmeal Chocolate Chip Cookies”
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Hello everyone!
I have the second batch of these awesome Oatmeal chocolate chip cookies in the oven (hope I finish this post before they are ready) and I must say they are truly the best oatmeal chocolate chip cookies I have ever had! Fresh from the oven they taste soft and almost like a sweeter , smaller version of oatmealy scones. Because the batter is not overly sweet when made with fructose, the chocolate chips give that extra umph. I must confess that, like Pauline, I had to improvise since I didn’t have enough oats. Half of the oatmeal mixture was replaced with cranberry granola and the results are yummy. I can’t wait to bring them to the office and share with my colleagues.
Hey Epp… we really are on the same wave length… must be because our numbers are in sync… I made these cookies today too! Yumm!!!