Fantastic and Healthy (er) Chocolate Chip Cookies

In sixteen years of serious baking, I've lived by this philosophy: If you're going to make and/or eat a treat, it should be fabulous. I hate the idea of "healthy desserts" like cakes baked with applesauce instead of butter, custard made with egg substitute...you know what I mean, right? Make an indulgence a real indulgence!

Little did I know my philosophy would fail me once I reached 30. Now that I have four children, a fitness-crazed husband, and a body that I have to work extra hard to keep fit, I am trying to find ways to healthify my recipes (I can make up words on my own blog, yes?). I have a major sweet tooth, so I figure that counteracting the junk with some wholesome goodness would do me a bit of good. Sacrilege!

That said, I believe I've found the perfect chocolate chip cookie recipe. It boasts 100% whole grain, packs extra fiber and protein, a delightfully chewy-crisp texture, and the cookies taste great. My kids love them, my husband loves them, and I love them. Now I don't have to feel AS guilty when I accidentally eat seven...oops! Whip up a batch and see what I mean.

Whole Grain Chocolate Chip Cookies

1 stick of butter
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
3/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/3 cups whole wheat flour
3 cups oatmeal
1 cup chocolate chips

Heat oven to 350F. Cream butter and sugars together, then add eggs. Mix well and beat in vanilla, salt, baking powder, and baking soda. Add flour and mix until combined. Stir in oatmeal and chocolate chips. Dough will be slightly sticky, but resist the urge to add more flour. Drop by tablespoon onto a greased cookie sheet and bake for nine minutes, or until edges are barely brown and tops are set.

Let cookies cool on the pan for two minutes, then transfer to a wire rack. Makes about three dozen cookies.








Yumness!