We have been on a heart healthy, no or whole grain diet since my dh found out he had high tryiglycerides so I have been on the hunt for healthy tasty recipes to make this transition less painful for the family. This one is by far the best we’ve tried. Even the kids friends eat these up none the wiser to the fact that they are whole wheat. I find the consistency is better if you don’t grind the oats and I substitute splenda and splenda brown sugar for the white and brown sugar called for. I add in 1 cup of chocolate chips (there needs to be a little perk in there) and 1 cup of chopped pecans. Although the recipe says to refrigerate the dough before baking I have tried it right away and found it works just fine. Yummy, healthy and kid approved. Can’t beat that!
- 1/2 cup butter
- 1/3 cup + 1 tablespoon granulated sugar (or splenda)
- 1/3 cup brown sugar, light or dark, packed (or 2 1/2 T splenda brown sugar blend)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup King Arthur 100% White Whole Wheat Flour or Traditional Whole Wheat Flour
- 3/4 cup quick rolled oats, ground in a food processor or blender if desired
- 2 tablespoons orange juice, optional*
- 2 cups chips, nuts, and/or dried fruit, optional
- *Use the optional orange juice if you’re adding chips, nuts, fruit, etc. Don’t add the orange juice if you’re not using any add-ins.
1) Beat together the butter, sugars, salt, baking soda, baking powder and vanilla till well combined.
2) Add the egg, beating till smooth. Scrape the sides of the bowl, and beat again till smooth.
3) Add the flour and oats, beating to combine.
4) If you’re making cookies using chips, nuts, etc., beat in the orange juice, then the add-ins.
5) If you’re making plain cookies, without add-ins, omit the orange juice.
6) Cover the cookie dough, and refrigerate until thoroughly chilled; at least several hours, or overnight.
7) When you’re ready to bake, preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
8) Drop the cookies by the traditional teaspoonful (about 2 measuring teaspoons, about a 1″ ball) onto the prepared baking sheets, spacing them about 2″ apart. A teaspoon cookie scoop works well here.
9) If the cookie dough has been refrigerated, bake the cookies for 13 to 14 minutes, until they’re a very light golden brown, and a bit darker around the edges. For unrefrigerated dough, bake for about 11 minutes. For softer cookies, reduce the baking time by about 2 minutes.
10) Remove them from the oven, and cool right on the baking sheets.
Yield: about 5 dozen small cookies (with 2 cups add-ins).
Serving Size: 10g Servings Per Batch: 70 Amount Per Serving: Calories: 44 Calories from Fat: 19 Total Fat: 2g Saturated Fat: 1gTrans Fat: 0g.Cholesterol: 3g Sodium: 25mgTotal Carbohydrate: 6g Dietary Fiber: .5g Sugars: 5g Protein: 0g.