Friday, February 27, 2009

Not a healthy oatmeal cookie but a healthier oatmeal cookie

Hearty Whole Wheat Cookies
Taste of Home Baking Classics Copyright 2008

1 cup butter, softened
2 cups packed brown sugar
3 eggs
3 tablespoons half-and-half cream
2 teaspoons vanilla extract
2 cups quick-cooking oats
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 package (12 ounces) miniature semisweet chocolate chips
2 cups coarsely chopped peanuts I omitted these

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the cream and vanilla.

In a blender or food processor, process oats until finely ground. Combine oats, flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips and peanuts.

Drop by tablespoonfuls 1-1/2 in. apart onto ungreased baking sheets (I used a cookie scoop). Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Yield: 6 dozen.

I know many people are on the lookout for healthy oatmeal cookies and while this recipe certainly isn't healthy, it's healthier than many traditional recipes since it uses all whole wheat flour. However, all that butter and sugar probably nullifies the benefits of the whole wheat.

These baked up nice and even. I like when cookies have a nice uniform shape. They were tasty too. The whole wheat flavor wasn't overpowering. It was there but in a nice way. They're very soft - not chewy. This is a nice cookie.

If you want a truly healthy oatmeal cookie, try this recipe. It has a better balance of carbs and healthy fats.

TGIF! It's been a hectic week. I can't believe that it will be March next week.

Enjoy the weekend.


Sara said...

whole wheat flour in an oatmeal cookie sounds great! oatmeal raisin cookies are my favorite. i will have to sub out the chocolate and give these a try.

Anonymous said...

Thanks for the healthier cookie- I got to use up some raisins and some borderline old whole wheat pastry flour.