Okay, these cookies are sooo freakin delicious – I made a few minor changes (noted below) and wow they are good….

for some reason I can’t hyperlink so here’s the web address (just copy and paste):

http://www.delish.com/recipefinder/chocolate-chip-oatmeal-cookies-ghk0308

The recipe below is original (my changes are listed at bottom of this post):

INGREDIENTS

  • 1/2 cup(s) (packed) brown sugar
  • 1/2 cup(s) granulated sugar
  • 1/2 cup(s) trans fat–free vegetable oil spread (60% to 70% oil)
  • 1 large egg
  • 1 large egg white
  • 2 teaspoon(s) vanilla extract
  • 1 1/4 cup(s) all-purpose flour
  • 1 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 2 1/2 cup(s) quick-cooking or old-fashioned oats, uncooked
  • 1 cup(s) bittersweet (62% cacao) or semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. With wooden spoon, stir in oats and chocolate chips until well combined.
  4. Drop dough by rounded measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 12 to 13 minutes or until golden. With wide metal spatula, transfer cookies to wire rack to cool.
  5. Repeat until all batter is used.
  6. Store cooled cookies in tightly sealed containers up to 3 days.

Okay so the changes I made where to use Canola Oil instead of oil spread, I used 2 whole eggs and not 1 white and 1 egg, I used dark chocolate chips, and I used quick cook wild oatmeal, and 1/4 cup Stevia powder + 1/4 cup white sugar in place of the 1/2 cup white sugar. Result: soft, chewy cookies!!!


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