Every week when I go to the grocery store I indulge in one sweet food treat. Of late it has been Kashi Oatmeal Chocolate Chip cookies. They are super tasty and I figure one a day won’t kill me. However, like anything from the organic, health good aisle they are pricey, pricey. So I thought to myself. Why not make my own tasty but healthy oatmeal chocolate chip cookies? One weekend of baking would last me a month if I froze them. So I began searching for a recipe that I KNEW I had seen and made a long time ago. It was called healthy breakfast cookies and I was sure that it came from Cooking Light. But after hours of searching, no joy. I remembered the old recipe had chocolate chips, oatmeal and flax. So using those terms I started searching. I ended up with using a recipe from Food.com as my starting point. However, to accommodate the needs of my household I made a few tweaks including:
- Use 1 cup of all purpose flour and 1 cup of whole wheat flour in place of the 2 cups of all purpose flour
- Use Splenda brown sugar and baking sugar in place of the normal sugar and brown sugar
- Use carob chips in place of the chocolate chips
- Reduce the walnuts by 1/2 so it is 3/4 cup
The final result was quite good. One thing I noticed was that the cookies were really dense and not as soft as I would like. Yes I know oatmeal cookies are supposed to me dense but I want a little different texture. So, I’m thinking next time I’ll add another egg to see if I can soften them up a bit. I also would like some toasted whole flax seed in the mix but need to figure out how much is appropriate. All in all though the recipe was enough of a success that cookies were gone in a week. So I’ve got no choice but to make another test batch!