Friday, July 17, 2009

Everyone needs cookies!

Bevs cookies, originally uploaded by Kim De.

Our freezer had run out of cookies, and although neither of us eat a ton of desserts, we both like knowing these cookies are available in an emergency!

I have been making this base recipe for years. I like it so well and it feels so healthy that I have stopped looking for other recipes.

The basic recipe calls for ground oatmeal, whole wheat flour a small amount of butter and oil and chocolate chips. I never grind the oats as I love the texture of having them whole. I am thinking one of these days I will try subbing yogurt for the oil. I always use dark chocolate chips and always cut the amount in half (I'm more about the cookie) Lately I have been adding dried cranberries, which have been a big hit.

This time I took inspiration from another blogger and added some crushed pretzels. I was hoping for a salty depth, but couldnt really tell the difference.

I make a double batch each time. I use a teaspoon scooper to make very tiny cookies. I only cook them for 11-12 minutes as I like them to be a touch soft, plus they are quite small.

I always joke that with the oats, whole wheat flour, dark chocolate and cranberries, these cookies are like eating broccoli!!!

Bev's Chocolate Chip Cookies (Adapted from Eating Well)

3/4 cup rolled oats
1 cup whole-wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1/2 cup chocolate chips
1/2 cup dried cranberries

1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.

2. In a medium bowl and stir oats, 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 and cranberries

3. 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 11-12 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.


  1. YUM- I can't tell you how delicious those look to this carb-deprived-trying-to-loose-a-beer-belly girl.

  2. Mmm - not to make it worse, but they are very good with beer!

    Think of them this way: FULL of antioxidants and super foods: dark chocolate, oatmeal and cranberries!