Eating Well's Oatmeal Chocolate Chip Cookies

Prep Time

15-20 minutes

Prep Notes

These cookies are a good example of using healthy substitutions such as using whole-wheat flour to add fiber, and more natural sugars and less of them.  Adding oatmeal adds more fiber as well.  It doesn't mean you should eat more of them, but the one that you do eat, is better for you than the normal recipes with refined white flours and sugars.

Cooking Time

13-15 minutes per sheet


2 1/2 dozen


¾ cup old-fashioned oats

1-cup whole-wheat flour

½ tsp baking soda

½ tsp salt

¼ cup unsalted organic butter, softened

¼ cup expeller pressed canola oil

1/3 cup evaporated cane juice (organic sugar)

1/3 cup packed organic brown sugar

1large egg

1tsp vanilla extract

1-cup dark chocolate chips or a dark chocolate bar chopped (milk chocolate can be substituted but does not have the same antioxidant properties)


  1. Preheat the oven to 350
  2. Grind the oats in a food processor.  Transfer to a medium bowl and stir in flour, baking soda and salt.  Beat the butter in a large bowl with an electric mixer until fluffy.  Add oil, sugars, egg and vanilla.  Beat until smooth.  With the mixer running, add the dry ingredients, beating on low speed until just combined.  Stir in the chocolate chips.
  3. Drop by heaping teaspoons about 1” apart onto a baking sheet either sprayed with cooking spray or lined with parchment paper.  Bake 1 sheet at a time, turning the sheet around halfway through the baking time (13-15minutes).  Cool the cookies 2 minutes on the baking sheet before removing to a wire cooling rack to cool completely.


  • Per cookie:  99 calories; 5 g fat (2 sat, 2 mono); 10 mgcholesterol;.  12 g carbohydrate; 8g added sugars; 1 g protein; 1 g fiber; 64 mg sodium; 41 mg potassium


Eating Well Magazine