These cookies may have reduced sugar, but their flavor is enhanced with cinnamon, ginger and cloves. The oats pack heart healthy soluble fiber, the 60% cacao chocolate adds antioxidants, and the walnuts add some omega-3 fatty acids. To keep them fresher longer, freeze the cookies in sealable plastic bags after they are completely cooled.
3/4 c. whole wheat flour
3/4 c. all purpose flour
2 c. old fashioned oats
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1 c. butter or plant sterol fortified vegetable spread, softened
1/3 c. brown sugar
1/3 c. white sugar
2 large eggs
2 tsp. vanilla extract
2-3 Tbsp. water
3/4 c. 60% cacao dark chocolate chips
1/2 c. chopped walnuts
- Preheat oven to 375°F.
- Line 2 cookie sheets with parchment paper, or spray with nonstick cooking spray.
- In medium bowl, mix flour, oats, baking soda, salt, cinnamon and cloves. Set aside.
- In large bowl, beat butter/margarine and sugar until blended. Add eggs and vanilla extract.
- Gradually add dry mixture, alternating with chocolate and nuts. Add water if mixture is dry (just enough to moisten).
- Drop by rounded tablespoons onto ungreased cookie sheets either lined with parchment paper or sprayed with cooking spray.
- Bake for 10-15 minutes. If crisper texture is desired bake a little longer (2-3 minutes).
- Remove from cookie sheet and cool on wire racks.
Makes approximately 48 cookies. Per cookie (made with butter): 95 calories, 2 grams protein, 10 grams carbohydrate, 6 grams fat, 3 grams saturated fat, 19 mg cholesterol, 81 mg sodium, 4 grams sugar, 1 gram fiber.