EatingWell reader Beverley Rosenber of Santa Barbara, California, contributed this recipe to our Kitchen to Kitchen department. She updated a favorite treat by cutting back on sugar and incorporating whole grains. To increase protein, Ms. Rosenber replaces the rolled oats with 1 cup almond meal.
Preheat oven to 350 degrees F. Coat 2 baking sheets
with cooking spray.
Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar
, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets
. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
MAKE AHEAD TIP: Store in an airtight container for up to 3 days or in the freezer for up to 2 months.
Calories 99, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 11 mg, Sodium 64 mg, Carbohydrate 12 g, Fiber 1 g, Protein 1 g, Potassium 55 mg. Exchanges: Starch 0.33,Other Carbohydrate 0.33,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet