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Classic Oatmeal & Chocolate Chip Cookies


Smart Balance Pick

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Smart Balance

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Description: 

A healthier spin on a traditional treat for the whole family. This recipe was originally featured in the 2011 "Healthier Holiday Cookie Spectacular."


Difficulty: Medium

Course: Dessert

Main Ingredient: Other

Smart Balance Product: 
Smart Balance® Cooking Oil

Ingredients: 

Smart Balance® Omega Non-Stick Cooking Spray
1 1/4 cups whole wheat flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1/4 cup Smart Balance® Cooking Oil
2 tbsp Smart Balance® Omega-3 Buttery Sticks, softened
1 cup packed dark brown sugar
1 Smart Balance™ Omega-3 Grade A Natural Large Egg
1 Smart Balance™ Omega-3 Grade A Natural Large Egg, white only
1/3 cup maple syrup
1 tbsp Smart Balance® Fat Free Milk and Omega-3s
2 1/2 tsp vanilla
1 cup dark semisweet chocolate chips
2 cups rolled oats


Yield/Notes: 

Approximately 3 dozen cookies
Nutrition per serving (1 cookie)
Calories 112
Fat 4 g
Saturated Fat 1 g
Poly Fat 1 g
Mono Fat 1 g
Trans Fatty Acid 0 g
Cholesterol 7 mg
Sodium 62 mg
Carbohydrates 19 g
Dietary Fiber 1 g
Protein 2 g

STEPS:

  

Position rack in center of oven. Preheat oven to 375°F. Coat cookie sheets with Smart Balance® Omega Non-Stick Cooking Spray.

Whisk together thoroughly whole wheat flour, baking soda, baking powder and salt.

Beat on medium speed until well blended Smart Balance® Cooking Oil, Smart Balance® Omega-3 Buttery Sticks, softened, dark brown sugar, Smart Balance™ Omega-3 Grade A Natural Large Eggs and egg white, maple syrup, Smart Balance® Fat Free Milk and Omega-3s and vanilla.

Stir into wet mixture chocolate chips and rolled oats.

Let the mixture stand for 10 minutes so the oats can absorb some moisture. Stir in the flour mixture; the dough will be slightly soft. Drop the dough by heaping measuring tablespoonfuls onto the cookie sheets, spacing 2 1/2 inches apart.

Bake 1 sheet at a time, until the cookies are tinged with brown all over and the centers are just barely firm when lightly pressed, 7 to 10 minutes. Be careful not to overbake.

Remove the cookie sheet from the oven and place on a cooling rack and let stand until the cookies firm slightly, about 2 minutes. Transfer the cookies to racks to cool.