101 Cooking For Two - Everyday Recipes for Two: Healthy Breakfast Cookies #2 - Chocolate Chip Oatmeal

Thursday, June 10, 2010

Healthy Breakfast Cookies #2 - Chocolate Chip Oatmeal

My first Healthy Breakfast Cookie recipe is one of my top posts. This was the runner up recipe but it takes a backseat to none. A large cookie that is very moist with chocolate and oatmeal. Combined with a glass of milk and perhaps piece of fruit, and your good to go.


The recipe is a slight modification of a recipe from WebMD. I used two eggs instead of one with egg substitute. You could also use two egg whites. I hate to waste anything and never have egg substitute. I increased the cinnamon but that's about the only changes.

Results: 9.3 Taste 9.4 Ease 8.8  Moisture 9.4 Total time 25 minutes,

Notes: there is about 280-290 calories in each cookie. I made these 50% bigger than the original recipe called for. They are now big enough to eat just one.

Tools: A stand mixer is nice.

Ingredients:
1/2 cup Soft margarine
3/4 cup brown sugar
1/2 t salt
2 t vanilla

2 large eggs
1 cup whole-wheat flour
1/2 cup AP flour
1 t baking soda
1 t cinnamon
1/4 t nutmeg
1/8 t ground clove

1  1/2 cup rolled oats
3/4 cup pecan pieces or walnuts coarsely chopped
1 cup chocolate chips (I used mini)

Instructions:
1) Preheat oven to 350 convection.

2) In a mixing bowl combine margarine, brown sugar, salt and vanilla. Beat until fluffy. About 2 minutes on 3 in a stand mixer.
3) Add eggs and continue to beat for about another minute until nixed well.


4) Combine flours, baking soda, cinnamon, nutmeg and clove in a mixing bowl. Mix will and add all at once to the batter. Mix will, about 2 minutes.
5) Remove from stand mixer and mix in oats, nuts and chocolate chips with a spatula.

6) Prepare cookie sheets by covering with parchment paper. Use a 1/4 cup measure sprayed with pam and dish out cookies on the sheets. Do not uses rounded measures and only fill the 1/4 cup measure about 90%. This will make 14 cookies.
7) Bake on 350 convection. Rotate sheets at 5 minutes and bake until lightly golden about an additional 6-7 minutes. 11-12 minutes total.
8) Remove from sheets and cool on wire rack.



Healthy Breakfast Cookies #2 - Chocolate Chip Oatmeal


My first Healthy Breakfast Cookie recipe is one of my top posts. This was the runner up recipe but it takes a backseat to none. A large cookie that is very moist with chocolate and oatmeal. Combined with a glass of milk and perhaps piece of fruit, and your good to go. The recipe is a slight modification of a recipe from WebMD. I used two eggs instead of one with egg substitute. You could also use two egg whites. I hate to waste anything and never have egg substitute. I increased the cinnamon but that's about the only changes. Results: 9.3 Taste 9.4 Ease 8.8 Moisture 9.4 Total time 25 minutes, Notes: there is about 280-290 calories in each cookie. I made these 50% bigger than the original recipe called for. They are now big enough to eat just one.
Ingredients
  • 1/2 cup Soft margarine
  • 3/4 cup brown sugar
  • 1/2 t salt
  • 2 t vanilla
  • 2 large eggs
  • 1 cup whole-wheat flour
  • 1/2 cup AP flour
  • 1 t baking soda
  • 1 t cinnamon
  • 1/4 t nutmeg
  • 1/8 t ground clove
  • 1 1/2 cup rolled oats
  • 3/4 cup pecan pieces or walnuts coarsely chopped
  • 1 cup chocolate chips (I used mini)
Instructions
1) Preheat oven to 350 convection.2) In a mixing bowl combine margarine, brown sugar, salt and vanilla. Beat until fluffy. About 2 minutes on 3 in a stand mixer.3) Add eggs and continue to beat for about another minute until nixed well.4) Combine flours, baking soda, cinnamon, nutmeg and clove in a mixing bowl. Mix will and add all at once to the batter. Mix will, about 2 minutes.5) Remove from stand mixer and mix in oats, nuts and chocolate chips with a spatula.6) Prepare cookie sheets by covering with parchment paper. Use a 1/4 cup measure sprayed with pam and dish out cookies on the sheets. Do not uses rounded measures and only fill the 1/4 cup measure about 90%. This will make 14 cookies.7) Bake on 350 convection. Rotate sheets at 5 minutes and bake until lightly golden about an additional 6-7 minutes. 11-12 minutes total.8) Remove from sheets and cool on wire rack.
Details
Prep time: Cook time: Total time: Yield: 14 cookies

Updated

April 27, 2011

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3 Comments:

At June 10, 2010 at 8:11 PM , Blogger steph said...

I could really get into cookies for breakfast. They look great!

 
At June 10, 2010 at 8:28 PM , Blogger Dr Dan said...

There is definitely something to be said for a cookie in the morning.

 
At June 13, 2010 at 3:40 PM , Blogger Andrew said...

Mmm...cookies for breakfast. These look a bit healthier than pumpkin pie!

 

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