I’m the kind of person that tweaks a recipe before ever making it. I’m just too particular about certain things. I’ll also probably serve it to company or a group of unsuspecting and innocent friends. Oh well, nothing bad has happened! (yet!)
Like these oatmeal chocolate chunk cookies. I loved the idea, but there was way too much butter and frosting for me to be OK with making them. I made them slightly smaller, to get 4 instead of 3 dozen. I also subbed in some plain non fat greek yogurt for some of the butter in the cookie dough. I’m sorry, but using a hole box of butter on 3 dozen cookies, no way. Ew. there is such a thing as too much butter. I didn’t have chocolate chunks on hand so I just used semi sweet chocolate chips. I also only used half of the frosting, so as to still get the flavor of the cookie. Having done all that, I can’t imagine what these cookies are like in the original recipe!
So, here’s my slightly adapted version.
Oatmeal Chocolate Chip Cookies
Adapted from Cookiesandcups.com
Serves 4 dozen
(Per Cookie) Calories: 126; Carbs: 16; Fat: 6; Protein: 2
- 1/2 cup of butter, room temperature
- 1/4 cup non fat Greek yogurt
- 1 1/2 cups brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 cup white whole wheat flour
- 1 cup all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 3 cups quick oats (could use old fashioned)
- 1 1/2 cups semi sweet chocolate chips
- 1/2 cup butter, room temperature
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 pound powdered sugar (2-2 1/2 cups)
- 1/4 tsp vanilla
- 1 1/2 tbsp fat free milk
- Preheat oven to 350°
Line baking sheet with parchment paper.I have such bad luck with doing this. Mine always seems to smoke up the house, so I just spray a cookie sheet with my misto sprayer. Worked just fine.
- Cream butter, yogurt and brown sugar together, until combined. About 2 minutes. Add eggs and vanilla and beat for another 2 minutes until light in color.
- Slowly add in flour, salt and baking soda, just until combined. Slowly pour in oats and mix.
- Mix in chocolate chips.
- Scoop about 1 tbsp of cookie dough onto cookie sheet. (I really like my Norpro 1 Tablespoon Cookie Scoop) Bake for 8-9 minutes until slightly golden.
- Cool for 3 minutes on cookie sheet then transfer to cooling rack to cool the rest of the way.
- Beat butter and brown sugar together for 2 minutes. Turn mixer to low and add cinnamon and powdered sugar.
- Add in milk and vanilla and beat for another 2 minutes until light and fluffy.
- Spread approximately 1/2 tablespoon of frosting on each cookie.
And the final step,