I found this oat chip cookies recipe in one of my healthy cookbooks, amended it and have used it with great success.

We combine dry ingredients to make “ready-mixes” for year round use,

then I change a few items during the holidays to make them even more festive & yummy.

Oat Chip Cookies

Ingredients

• 1 2/3 C whole white wheat flour
• 1.5 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• Half C butter, melted
• 1/2 C light olive oil
• 1/2 C ripe banana, well mashed
• 1 1/2 C evaporated cane juice crystals or sugar
• 1 tsp pure vanilla extract
• 2 eggs (optional-makes cookies less crumbly and flatter)
• 2 1/2 C rolled oats
• 1 C raisins
• one C pecans, chopped
• 1 C semi-sweet chocolate chips
• During the holidays substitute dried cranberries, macadamia nuts and white chocolate chips for the last 3 ingredients. Dough can be refrigerated for several days or frozen to have on hand for quick batches.
• 2 drops cinnamon essential oil (Optional)

Directions

1. In a large bowl, combine first four dry ingredients.

2. In a large glass measuring cup (or bowl) combine wet ingredients & sugar: mashed banana, melted butter, oil, vanilla extract, eggs and mix well.

3.  Add wet ingredients to dry ones. Mix well.

4. Combine last four ingredients in a different container and toss together making sure raisins (or cranberries) are separated.

Then combine with main dough and mix well. This takes a some effort and the dough will seem a bit dry.

5. Preheat oven to 375° F.

6. Grease baking pan, or use parchment paper for best results. Pack dough with fingers into a tablespoon or small scoop (I usually use a Pampered Chef cookie scoop, small size to make a greater quantity),

and place balls 2 inches apart, flattening them slightly.

You don’t need eggs, but dough is more crumbly

7. Bake cookies on upper or middle rack for 9-10 minutes or until lightly brown. They brown fast, so keep a good eye on them.

8. Let the cookies cool for 10 minutes on pan before transferring to a rack to cool completely.

During the holidays, I make a double batch of these cookies and put them on small gift plates with my maple roasted nuts or in occasional big baskets.

Going caroling and giving healthy treats to our neighbors and dear friends is a beloved tradition for our family. These activities are the foundation of warm memories and happy days for each of us.

Hope you too have a wonderful, healthy holiday season!

Oat Chip Cookies

I found this oat chip cookies recipe in one of my healthy cookbooks, amended it and have used it with great success.

 

 

• Author: Jenni Wilson

Scale 1x2x3x

Ingredients

• 1 2/3 C whole white wheat flour
• 1.5 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• Half C butter, melted
• 1/2 C light olive oil
• 1/2 C ripe banana, well mashed
• 1 1/2 C evaporated cane juice crystals or sugar
• 1 tsp pure vanilla extract
• 2 eggs (optional-makes cookies less crumbly and flatter)
• 2 1/2 C rolled oats
• 1 C raisins
• one C pecans, chopped
• 1 C semi-sweet chocolate chips
• During the holidays substitute dried cranberries, macadamia nuts and white chocolate chips for the last 3 ingredients. Dough can be refrigerated for several days or frozen to have on hand for quick batches.
• 2 drops cinnamon essential oil (Optional)

Instructions

1. In a large bowl, combine first four dry ingredients.

2. In a large glass measuring cup (or bowl) combine wet ingredients & sugar: mashed banana, melted butter, oil, vanilla extract, eggs and mix well.

3.  Add wet ingredients to dry ones. Mix well.

4. Combine last four ingredients in a different container and toss together making sure raisins (or cranberries) are separated.Then combine with main dough and mix well. This takes a some effort and the dough will seem a bit dry.

5. Preheat oven to 375° F.

6. Grease baking pan, or use parchment paper for best results. Pack dough with fingers into a tablespoon or small scoop (I usually use a Pampered Chef cookie scoop, small size to make a greater quantity),and place balls 2 inches apart, flattening them slightly.You don’t need eggs, but dough is more crumbly.

7. Bake cookies on upper or middle rack for 9-10 minutes or until lightly brown. They brown fast, so keep a good eye on them.

8. Let the cookies cool for 10 minutes on pan before transferring to a rack to cool completely.

 

 

Notes

During the holidays, I make a double batch of these cookies and put them on small gift plates with my maple roasted nuts or in occasional big baskets.