My family is a family of chocoholics, so I had to give them a chocolate oatmeal cookie as they turn their noses up in disgust at a standard oatmeal raisin cookies. I decided to adapt the Great Harvest Bread Company’s oatmeal cookies to their tastes by going chocolate crazy! These are so rich and chocolaty they don’t even notice the whole wheat flour and that I snuck in brown sugar Splenda. I know a lot of people have issues with the sugar substitutes but I just got home from a cruise and feel like I ate my away across the Caribbean, so I am trying to behave. These cookies should have about 200 calories each and 3 grams of fiber per cookie, it’s not a rice cake but it’s also not a McDonald’s Apple pie. If you want to save even more on the sugar intake drop the dried cranberries and toss in some nuts instead. The cookies are crumbly and almost cake like you will not believe how go they go with a glass of milk.
Kind of Healthy Chocolate Oatmeal Cookies
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 Tbsp dark cocoa powder
- 1 cup brown sugar Splenda or 2 cups brown sugar packed
- 1 cup butter softened
- 2 cups rolled oats
- 2 eggs
- 2-3 Tbsp milk
- 1 Tbsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup dried cranberries or cherries
Preheat oven to 350 degrees. Start by mixing together the flour, baking powder, baking soda, salt and cocoa powder. Set them aside.
In the bowl of a mixer or using a hand mixer cream the butter and brown sugar together.
Once mixed well scrape to bowl well and add oats, eggs, milk and vanilla. Turn mixer back on and let them incorporate.
Then slowly add in the flour mixture. A thick dark chocolate colored batter will form in the mixer; you may need to scrap the bowl a few times to ensure a good mixture. If the batter is to dry to come together add more milk as needed. Remove the bowl from the mixer. Mix the cranberries and chocolate chips in by hand. You could also add nuts or anything else your family likes in their cookies.
To bake drop cookies about one inch apart on an ungreased cookie sheet. This dough will not spread much during baking so be sure to form the cookies into similar shapes and size for even cooking. Each batch will take 10-15 minutes to bake.
Remove the cookies from the oven and allow them to cool on the cookie sheet for a few minutes then transfer to a wire cooling rack. When cool enjoy with glass of milk or some ice cream.