As I’ve said in the past, I try to eat fairly healthy. Every once in a while, I need a treat (don’t we all)? I came across this Heart Healthy Oatmeal Cookies earlier this week. The weather here was drizzly and gross tonight, perfect baking weather.
I mimicked this recipe, the only thing I did was swap out half of the white flour with whole wheat flour. These are amazing. They’re soft and chewy, and I don’t feel horrible about eating them. Next time, I think I may add fresh cranberries for a little tartness. (We’re celebrating cranberry season up here in Boston, and I intend to take full advantage this year!)
- 1/2 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 cup regular oats
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1/4 cup chopped pecans, toasted
- 1/4 cup semisweet chocolate minichips
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
- Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips.
- Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.