January 5, 2009 | Desserts
I’ve been making these healthier oatmeal cookies for years – honestly, my friends wouldn’t come over to lift weights on Fridays if I didn’t bribe them with these cookies and coffee afterwards. The secrets are in the substitutions – ground oats for white flour, Splenda for white sugar, and light butter for butter. I make a big batch and keep them frozen for when my sweet tooth hits!
Start by combining the oats with cinnamon, baking soda, baking powder and salt in a food processor.
Process until you have a smooth oat flour texture, then set aside while you prepare the rest of the cookies. Bake the cookies on a Silpat liner for foolproof results.
Go ahead and indulge a little – these cookies are high in fiber, and low in fat and sugar!
Better Oatmeal Cookies
Yields about 4 dozen
2 cups oats, rolled (raw)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon cinnamon
2 cups light butter
1 1/2 cups sugar substitute (Splenda)
1 cup brown sugar, packed
2 large eggs
1 cup whole wheat flour
3 cups oats, rolled (raw)
1 cup chocolate chips
Combine 2 cups oats with baking soda, baking powder, salt and cinnamon in a food processor and process until finely ground. Combine butter, Splenda and brown sugar in a mixer and mix on high until fluffy. Add eggs one at a time mixing to incorporate, then slowly add ground oat mixture and whole wheat flour. Add remaining 3 cups oats and chocolate chips, mixing just to combine. Cover batter and refrigerate until chilled, at least 1 hour.
Preheat oven to 375 degrees F. Spoon rounded teaspoons of batter onto baking sheets lined with a silicone liner or parchment paper. Bake for 13 minutes. Let cool before handling. Cookies are best stored in the freezer.