Very few things compare to biting into a freshly baked chocolate chip cookie. The crunchy, chocolaty, gooey and sinful deliciousness of the whole experience.
As you're chewing this little bit of heaven it starts gnawing at you. A little voice which starts as a whisper, than gradually builds up to a nagging, condescending, overpowering voice. " One minute on the lips, a lifetime on the hips" And just like that your moment of ecstasy is snatched away from you.
I have some good news for you. In today's post we've managed to source a healthier version of a chocolate chip cookie that doesn't taste like cardboard. It actually comes pretty close to the real deal, at much less the calories.
Don't believe me? Try it for yourself and let me know what you think.
Bev's Chocolate Chip Cookies (makes 36 - 40)
(sourced from http://www.eatingwell.com)
1. Preheat oven to 180 degrees Celsius.
2. Coat 2 baking sheets with cook and spray.
3. Grind oats in a blender or food processor.
4. Transfer to a medium bowl and stir in flour, baking soda and salt.
5. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy.
7. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
9. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets.
10. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 10 to 12 minutes.
11. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Nutritional Value (per cookie)