The chocolate chip cookie. Next to a hug, it’s the best nonverbal “I love you”.
A fresh baked cookie has a nostalgic power like no other. I love baking this spin on the original Quaker Chocolate Chip Oatmeal cookie. Not only is the taste on point; this cookie uses 1/2 the butter, 75% less sugar and incorporates whole grains to help satisfy, instead of putting you into a sugar craving high.
Give these this healthier version a try! Share with you family and neighbors.
What are your best cookie memories?
I remember the light green Tupperware container my mother would store chocolate chip cookies in. She always used margarine instead of butter.. I think that’s what made the so deliciously crispy!
Grandma showing me how to use the meat tenderizer to press the checkered design on top of a peanut butter cookie.
Post your memories in the comments…
A satisfyingly delicious option, inspired by our favorite chocolate chip cookie.
- 1/2 C (1 Stick) Room Temperature Butter
- 1/2 C Dark Brown Sugar
- 1/2 C Applesauce
- 2 Eggs
- 2t Vanilla
- 1 1/2C Whole Wheat Flour
- 1t Baking Soda
- 1t Cinnamon
- 1/2t Salt
- 2C Old Fashioned Oats
- 1C Finely Chopped Walnuts
- 1C Chocolate Chips
- Cream butter and sugar together with mixer.
- Add eggs, then applesauce* and vanilla.
- In a separate bowl; Wisk together flour, baking soda, cinnamon, and salt.
- With a mixer slowly incorporate flour mixture into the butter mixture.
- Add oats, mix until incorporated.
- Add walnuts and chocolate chips, incorporate.**
- Scoop out 1-2T sized dough balls and place on a parchment lined cookie sheet. Lightly press down the dough with the back of your spoon so the cookie looks like a thick disk.
- Bake for 10-12 minutes.
* It will help if the eggs and applesauce are room temperature -- if chilled, the butter will solidify, creating small curds, they will blend out after adding flour. ** Using a rubber spatula to finish incorporating the chips, will ensure they are evenly distributed throughout.