Delicious Double Chocolate Oatmeal Cookies inspires me to make lower a low fat version S and I can eat.
I.AM.SO.EXCITED!! You guys! You have no idea how excited I am!! It’s…
COOKIE CARNIVAL TIME!! WOOT WOOT!
Cookie Carnival is sponsored by the Secret Recipe Club< and Sarah over at Fantastical Sharing of Recipes…and More! She has put together this really super fun event where we are assigned a blog to cook from. Yes, I know this sounds like SRC, but this one is all about…
COOKIES! NOM NOM NOM!!
This is my first time participating in this event. I apologize in advance for the blogger who gets my blog because I don’t have a ton of cookies on there outside of macaron for them to choose from. I will remedy that when we move. Can you say DOUBLE OVENS??
But, this post is not about my potential new home and its FABULOUS kitchen. It’s about the Cookie Carnival 2014. I was assigned Rebekah’s blog, Making Miracles! I enjoyed Rebekah’s company in the #PumpkinWeek event this past fall. She had some delicious recipes for that event so I was super excited to bake cookies from her blog. She has oh so many!!
I spent the better part of a week trying to figure out what cookies I wanted to make. She has 20+ cookie recipes. They range from Classic Chocolate Chip Cookies to Pumpkin Chocolate Chip to Ladyfinger cookies. That’s a pretty good range. There’s several oatmeal recipes, chocolate chip recipes, and candy based cookie recipes; something for everyone!
If you haven’t read her blog before, you really should! It’s a delight to read about day to day life and see how it truly does mimic my own to some extent, children and puppies excluded. She is a true delight to read!!
Since I’m a total sucker for a good oatmeal cookie, I opted for the Double Chocolate Oatmeal Cookies. This is the time I realized WHY I don’t have a lot of cookie recipes on my blog; they call for massive amounts of butter.
But then I remembered there was a popular series of recipes using browned butter. This got me thinking. Browned butter is not in solid form and since my current lifestyle change requires me to lower the amount of fat intake, I thought I could use this method with Rebekah’s recipe and make stellar, low fat cookies. And that’s just what I did. I opted to use butter substitute for the butter in this cookie recipe.
Now, the low fat thing isn’t just for me, mind you. S has cholesterol issues and I try to make delicious recipes that are low in fat to keep his cholesterol in check. And he loves cookies. I mean, who doesn’t? They’re little round morsels of delicious goodness!! They’re also the first thing I baked for him when we started dating, so I have soft spot in my heart for cookies because of the fond memories in his kitchen in Cleveland baking cookies.
This cookie is the best of both worlds for us. He loves chocolate chip and I love oatmeal. This combines the two. And fabulously, I might add!! The addition of cocoa powder to the dough and then folding in the oatmeal and chocolate chips makes for a delicious cookie. It’s oh so fudgey and very tasty!! You will definitely need some milk with these babies. They’re RICH!
Since I wasn’t exactly sure how they would come out, I filled two pans and then adjusted accordingly. You need to flatten them like peanut butter cookies. They will not spread at all. Which is okay, because they will bake just fine if you don’t, but then they look like little balls of oatmeal chocolate goodness instead of cookies. So, if you want them to look like cookies, then you will need to flatten them with a glass or a can.
They are very fudgey! Which I love. I’m not really a sweets person except when it comes to rich, dark chocolate. And that’s what I used, dark chocolate cocoa powder. If you’re not used to using it, I’d suggest adding about ¼ cup more sugar to the recipe or just use regular cocoa powder. I happen to LOVE the richness that is dark chocolate. It makes these cookies taste very fudgey and amazing!!
I also am working on a batch of her Best Big, Fat, Chewy Chocolate Chip Cookie using the liquid butter method. The batter is quite thin compared to regular chocolate chip cookie recipes, so I’m refrigerating the batter to see how that works, otherwise, they spread really thin. They taste amazing, but are more like crackers. LOL I’ll keep you posted!
- 1 1/2 cups sugar
- 1 cup liquid butter substitute
- 1/4 cup egg substitute
- 1/4 cup fat free milk
- 1 teaspoon vanilla extract
- 1 cup unbleached all-purpose flour
- 1/2 cup dark chocolate cocoa powder
- 1/2 teaspoon baking soda
- 3 cups quick-cooking oats
- 2 cups mini semi-sweet chocolate chips
- Preheat oven to 350.
- Combine the first 5 ingredients (sugar through vanilla) in a large mixing bowl with a hand mixer (or stand mixer with whisk attachment). Beat until combined.
- Combine the flour, cocoa powder and baking soda in a small mixing bowl a whisk until combined.
- Add one third of the dry ingredients into the wet ingredients and beat until combined. Repeat with remaining 2/3 of the dry ingredients.
- Add the oatmeal and beat until just combined then fold in the chocolate chips.
- Drop by tablespoons into a baking sheet coated with parchment or a silpat baking mat and bake at 350 for 12 to 15 minutes.
- Remove from heat and allow to cool on pan for 5 minutes, then remove to a wire rack to cool completely.
Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 273Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 21mgSodium 97mgCarbohydrates 36gFiber 2gSugar 23gProtein 3g