This basic cookie recipe because it is the perfect balance of naughty (butter) and nice (whole wheat flour).
I am not a baker and do not create original recipes for baked goods. I am not that good. But, I am pretty experienced in taking a recipe and making it healthier. Several well known substitutions are commonly used to lighten up baked goods. A classic example is replacing oil with applesauce or yogurt. Sometimes it works (Lemon Blueberry Oatmeal Muffins) and other times it is one big fail. Have you ever tried making brownies with applesauce in leui of oil? It is like trying to satisfy a hankering for ice cream with an apple. Awesome.
Regardless of how nutritious a recipe is, if it doesn’t taste delicious, no one will eat it. At the end of the day, if you eliminate every “naughty” aspect of a baked good recipe, all you’ll be left with is one big unfulfilled craving and before you know it you’ll be knee deep in a sleeve of Girl Scout cookies.
Chewy Chocolate Chip Oatmeal Cookies
- Preheat oven to 350 degrees
- Spray two cookie sheets with non-stick spray.
- Using an electric mixer, cream together butter, sugar, honey, egg and water.
- In a separate bowl, combine the dry ingredients (flour through baking soda) and stir together with a wisk. (This is my way of sifting).
- Stir in oats.
- Next, add dry ingredients to the wet and stir until moistened.
- Gently add in the remaining ingredients (dates through wheat germ).
- Drop by heaping teaspoons onto baking sheet. (I love using a small ice cream scooper for this step.)
- Bake for 12-15 minutes and cool completely on wire rack before serving.