Oatmeal Chocolate Chip Cookies Recipe

Okay sweet friends, we’re getting personal now!  I’m thrilled to share with you, my family’s absolute favorite cookies EVER!  Oatmeal Chocolate Chip Cookies.

My hubby works with diabetic equipment and years ago we received a flyer in the mail with this recipe and I began tweaking, that’s what I like to do!  The result, out of this world goodness, but not quite so diabetic.

I think what makes these cookies totally rock it’s not just that the flavor is obnoxiously good (can you go wrong with milk chocolate), but the texture is out of this world!  The key to making these delights is to keep an eye on the oven and definitely pull them out the second they begin to golden on the top!  They’ll be a bit gooey, but they firm up real quickly!

After you pull them from the oven, transfer them to a cooling rack right away.  Below is a pic of the coloring you’ll see when your cookies are ready to be removed.  Let them cool to the point that biting into them won’t burn your taste buds and deter you from eating the entire pan!

Here they are all plated up, and tomorrow they’ll be gone.  That’s when I remind myself that the original recipe was diabetic and I feel a little better.  Denial works sometimes!

Oatmeal Chocolate Chip Cookies
1 ¾ cup flour
1 teaspoon baking soda
½ teaspoon salt
½ cup packed light brown sugar
½ cup granulated sugar
½ cup (1 stick) butter, softened
½ cup unsweeted applesauce
2 egg whites
1 teaspoon vanilla extract
2 ½ cups quick oat (healthier: rolled oats)
¾ cup milk chocolate chips (healthier:  semi-sweet chocolate chips)

Preheat oven to 375. Coat baking sheet with cooking spray. In a small bowl, combine the flour, baking soda and salt set aside. In a large bowl, beat the sugars, butter and applesauce until smooth. Beat in the egg whites and vanilla. Gradually beat in the flour mixture until smooth. Add in the oats and mix until just combined.  Then, add the chocolate chips and mix by hand. Drop by rounded teaspoonfuls onto the baking sheet 2-3 inches apart. Bake for 7-9 minutes or until golden. Transfer to a wire rack to cool completely.

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  1. These look amazing! Did you use salted butter or unsalted butter? Can’t wait to make them for my daughter’s teach on her first day of MDO next week!

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