"Healthy" Oat Chocolate Chip Cookies

So how can a cookie be healthy? When whole wheat flour replaces some of the white, when it contains oats, and when it has half dark chocolate chips and half semi-sweet.  If you came to my house for a visit, these are the cookies I almost always have on hand.

This recipe is an adaptation of the oatmeal cookie recipe on the Quaker Oat box. It took a few tweaks to get it to the point where I am happy with the results.

Here's the reason why I thought I had better retype the recipe I actually use:

Can you read all those extra scribbles in the margins? Me neither. But I have the recipe memorized; I keep this old recipe cut from the box just in case I have a brain fart.

Anyway, here's what I really do:

Healthy Chocolate Chip Oatmeal Cookies       

• 1-1/4  cups (2-1/2 sticks) margarine or butter, softened (I use one stick butter and the rest margarine)
• 3/4  cup firmly packed brown sugar
• 1/2  cup granulated sugar
• 1  egg
• 1  teaspoon vanilla
• 3/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1  teaspoon baking soda
• 1/2  teaspoon salt
• 3  cups Quaker® Oats, uncooked (I use “quick oats”)
• 2 cups chocolate chips (half 60 percent Bittersweet Ghirardelli dark and half Nestle Toll House chips)        
• Heat oven to 375°F. In large bowl, beat margarine, butter and sugars until creamy. Add egg and vanilla; beat well. In separate bowl, combine flours, baking soda and salt; mix into sugar / margarine mixture. Add oats; mix well. Add chocolate chips, mix well.

Drop dough by rounded tablespoonfuls (I use a one-tablespoon scoop) onto ungreased cookie sheets.

Bake 10 minutes. Cool 1-2 minutes on the cookie sheet; remove to wire rack. Cool completely. Store tightly covered and freeze.

Nutrition information per cookie: 128 calories, 1 gram protein, 7 grams fat, 15 grams carbohydrate, 1 gram fiber, 9 milligrams cholesterol, 88 milligrams sodium