Ok, I don’t normally post recipes on the blog…. but these were REALLY good and I don’t trust myself to make it through an overseas move (or even to next month) with this little scrap of magazine still intact and findable. So, mostly so I won’t lose the recipe but also to share:
From some magazine my mom sent… Shape or Health or something…
3/4 cup rolled oats
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup extra-light olive oil
3 tablespoons unsalted butter, at room temp
1/2 cup sugar
1/2 cup dark brown sugar
1 large egg
1 large egg white
1 1/2 teaspoons vanilla extract
1 cup mini semisweet chocolate chips
1. Preheat oven to 350 F. Spread oats on a baking sheet; toast for 10 minutes. Remove and turn off oven.
2. Meanwhile, in a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, beat together oil, butter and sugars with an electric mixer. Add egg, egg white and vanilla, beating until well combined. Fold in oats, flour mixture and chocolate chips. Cover and refrigerate dough for 1 hour.
3. Preheat oven to 350 F. Place rounded teaspoonfuls of dough 2 inches apart onto two parchment-lined baking sheets. Bake, rotating sheets halfway through, for 10 to 12 minutes or until cookies are set and golden brown. Cool 5 minutes on sheets, transfer to a wire rack and cool completely.
ANNNND, if you haven’t figured it out by the ingredients, these are a ‘healthified’ version of chocolate chip cookies: 108 calories instead of 237 for 2 cookies and 5 grams of fat compared to 12. Score.