So let's talk cookies. I've been over this before and this won't be the last time, but I'm not a cookie lover. Sure I'll eat one (or many) but my heart isn't as attached as it could be. So if I blog about a cookie recipe that I dream about and would really enjoy making every weekend you know it's something special.
Miryam over at Eat Good 4 Life basically saved me from my own procrastination and provided me with cookie love. It was 2 hours before a party and I didn't have any butter softening at room temperature. (I'm a big fan of only making baked goods when I have real room temperature butter - trust me it makes a huge difference.) So I searched online and came across Miryam's healthified - and delicious - Ultimate Healthier Oatmeal Chocolate Chip Cookies.
Let me start here and end here....they use olive oil instead of butter! Genius, simply genius. We all know how I love olive oil and the more I can incorporate it into any cooking - and baking - the happier I'll be. I made a couple of adjustments to her original recipe and the results were outstanding. The cookies are so moist, really chocolaty and you don't feel bad eating more than one! Whenever you bring "healthy" desserts to a party and they are the first item to be devoured you know it's success.
Can you guess what we'll be having for Valentine's Day dessert???
Ultimate Healthier Oatmeal Chocolate Chip Cookies - adpated from Eat Good 4 Life
Ingredients
Yields 30 medium-large cookies
1 1/4 cup organic can sugar
1 1/2 cup olive oil
2 eggs
2 cups rolled oats
1 1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 cup wheat germ
2 cups dark chocolate chips
1 teaspoon of cinnamon (optional)
Directions
Preheat oven to 350F. Spray cookie sheets with olive oil cooking spray.
In a bowl, with a wire whisk, mix first 4 ingredients. Add oatmeal, flour, baking powder, wheat germ and chocolate chips. Combine until all of the ingredients are mix thoroughly.
Drop tablespoons of cookie batter onto prepared cookies sheets. Flatten them out with the palm of your hand slightly and bake for 13-15 minutes.
Cool cookie on cookie sheet for 2-3 minutes and transfer them to a wire rack to cool completely.
