My version of the whole wheat oatmeal chocolate chip cookie.

When you gain 50 pounds during pregnancy and your baby is only six — well, you might be left with a few extra pounds.  Anyway, as you may have noticed, I have a weakness for sweets, which makes dieting a bit difficult (although admittedly I’ve never tried a cookie diet). So in an effort to find a cookie that I could indulge in regularly (no, I won’t divulge what I mean by regularly), I spent a few weeks perfecting this healthier version of a chocolate chip cookie, which I originally found too dry. It turns out, it works better with butter instead of oil (not much surprise there). Plus I borrowed a tip from The Yellow Farmhouse Cookbook‘s cookie recipe, which is not to be alarmed if they look raw. If you cook them too long they will be dry and brittle — and no diet is worth that.

Recipe

1 1/2 cups ground oats
2 cups whole wheat flour
1 tsp baking soda
1 tsp salt
3/4 cup butter
2/3 cup brown sugar
2/3 cup granulated sugar
2 eggs
2 tsp vanilla
2 cups chocolate chips

Grind the oats. Mix the oats, flour, baking soda and salt. Set aside.

Cream the butter with the brown and granulated sugars until smooth and creamy (in a mixer ideally, although this can be done by hand). Then add the eggs and vanilla. Mix well. Then add the dry mixture and mix well. By hand, mix in the chocolate chips.

Arrange into balls with about 1 1/2 diameter and bake for 14 minutes at 325 degrees. Remove and cool on a rack immediately.

Note: I find that putting the cookie dough in the fridge only causes it to dry out so I bake them without cooling the dough. Of course, they’re delicious hot out of the oven.  With the remaining cookies, I cool them and keep them in the freezer. If you have a microwave, you can nuke them for a few seconds (no idea how many since I don’t have one). Or just remov from the freezer and wait a few minutes (if you can).