These Chewy Oatmeal Chocolate Chip Cookies are moist and made mild by swapping out many of the butter for applesauce which works nice!
Low-Fat Oatmeal Chocolate Chip Cookies
Chewy, delicate and moist, these chocolate chip oatmeal cookies are fabulous and loaded with chocolate chips in each chew. If you want a more healthy cookie recipe in your vacation baking, you’ve come to the proper place (Santa will thanks!). There’s solely two tablespoons of butter in the entire batch, however you’ll by no means know they’re mild! For variations, strive swapping out the chocolate chips for raisins or walnuts! If you’re searching for a breakfast cookie, you might also like these breakfast oatmeal cookies!
Why These Chocolate Chip Oatmeal Cookies Work
- Delicious – the feel is moist and chewy, the flavour is wonderful!
- Quick and Easy – no want to sit back the dough.
- Lighter and Healthier than most oatmeal cookie recipes – solely 2 tablespoons butter in the entire batch!
Ingredients
(See actual measurements under)
Dry Ingredients:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Quick oats or outdated-long-established oats
- Dark chocolate chips
Wet Ingredients:
- Unsalted butter (room temperature)
- Sugar
- Unpacked brown sugar
- Large egg
- Unsweetened apple sauce
- Vanilla extract
How To Make Chocolate Chip Oatmeal Cookie
- Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat.
- In a medium bowl, whisk collectively flour, baking powder, baking soda, salt and cinnamon.
- In a big bowl, with a hand mixer or stand mixer, cream collectively the butter and the sugars on medium velocity.
- Add the egg, adopted by the applesauce and vanilla extract.
- Working by hand, stir within the flour combination and the oats till simply mixed and no streaks of flour stay; stir within the chocolate chips.
- Drop heaping tablespoonfuls (approx 1 tbsp every) of the dough onto ready baking sheets, flattening every cookie barely (I forgot to do that).
- Bake for about 10-12 minutes, or till cookies turn into mild brown on the edges.
- Let cool on baking sheet for 3 or 4 minutes, then switch to a wire rack to chill utterly.
Variations
- Swap the chocolate chips for chocolate chunks, raisins or walnuts.
- Try them with craisins and white chocolate chips.
- To cut back the sugar you need to use monk fruit sweetener or your favourite sugar alternative.
Storage
Store in an hermetic container for as much as 4 days, or refrigerate as much as 2 weeks. You can even preserve them within the freezer.
Helpful Tips
- Because these use much less butter, it’s essential to not over-bake them in order for you them chewy. The applesauce makes them moist, but when overcooked they may turn into dry so in case you’re undecided in case your oven runs scorching it’s in all probability finest to take them out a minute or two earlier.
- Once they arrive out of the oven, switch them to a wire rack in order that they cool utterly earlier than storing.
More Cookie Recipes You Will Love
Yield: 30 Cookies
Serving Size: 1 cookie
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2 baking sheets
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silpat or silicone mat
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Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat.
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In a medium bowl, whisk collectively flour, baking powder, baking soda, salt and cinnamon.
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In a big bowl, with a mixer, cream collectively the butter and the sugars on medium velocity.
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Add the egg, adopted by the applesauce and vanilla extract.
-
Working by hand, stir within the flour combination and the oats till simply mixed and no streaks of flour stay; stir within the chocolate chips.
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Drop heaping tablespoonfuls (approx 1 tbsp every) of the dough onto ready baking sheets, flattening every cookie barely (I forgot to do that).
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Bake for about 10-12 minutes, or till cookies turn into mild brown on the edges.
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Let cool on baking sheet for 3 or 4 minutes, then switch to a wire rack to chill utterly.
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Store in an hermetic container so that you don’t eat them multi functional sitting!
Last Step:
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See notes and swaps above.
Serving: 1 cookie, Calories: 95 kcal, Carbohydrates: 17 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 1 g, Fiber: 1 g, Sugar: 9 g
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