Oatmeal. Check. Yogurt. Check.
Sounds pretty healthy, right? There’s something about putting the word “oatmeal” in front of “cookie” that makes me think I’m getting a healthy treat. Sort of like how “apple pie” sounds healthier than “chocolate mousse pie.” While I won’t go so far as to call these oatmeal chocolate chip cookies healthy, they are darn tasty with a phenomenal texture and have less fat than traditional recipes.
The key is to use nonfat Greek yogurt in place of some of the butter. This tenderizes the cookies and adds a very subtle tang. But be sure to use Greek yogurt which is thicker than regular yogurt.
This recipe makes five dozen cookies that are best eaten the same day or frozen. In fact, I really like them just out of the freezer – cold, chewy and oddly refreshing.
The best part: you can eat oatmeal chocolate chip cookies for breakfast! Okay, maybe that’s just me but they are that good.
Oatmeal Chocolate Chip Cookies, makes 60 cookies
1 1/2 sticks unsalted butter, softened
1 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs
1/2 cup nonfat Greek yogurt
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup mini semisweet chocolate chips
Preheat the oven to 350°F and lightly coat a baking sheet with nonstick spray. Set aside.
Place the butter in the bowl of an electric mixer and beat on high for 2 minutes. Add the sugars and beat until light and fluffy, about 3 minutes. Add the eggs, yogurt and vanilla and mix until well-combined.
In a separate bowl mix together the flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients and mix until just blended. Stir in the oats and chocolate chips.
Use a tablespoon to scoop the cookie dough onto the prepared baking sheet. Bake in batches for 10 minutes at 350°F and cool to room temperature.