EatingWell Chocolate Chip Cookies

EatingWell Chocolate Chip Cookies

This awesome lacy chocolate chip cookie is given a healthful makeover with oats and whole-wheat flour, and canola oil to replace some of the butter.

From EatingWell: The Simple Art of EatingWell
Yield: 2 dozen cookies
Active Time: 35 minutes
Total Time: 2 hours


  1. 1/2 cup instant oats
  2. 1/2 cup whole-wheat pastry flour (see Tip)
  3. 1/2 teaspoon baking powder
  4. 1/4 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1/3 cup light brown sugar
  7. 1/4 cup honey
  8. 3 tablespoons unsalted butter, softened (see How To)
  9. 3 tablespoons canola oil
  10. 1 1/4 teaspoons vanilla extract
  11. 1 large egg
  12. 3/4 cup pecans, coarsely chopped
  13. 1 cup bittersweet chocolate chips or chunks


  1. Grind or process oats in a blender or food processor to a fine powder, scraping down the sides as necessary. Whisk the oats, flour, baking powder, baking soda and salt in a medium bowl until well combined.
  2. Beat brown sugar, honey, butter, oil and vanilla in a large bowl with an electric mixer until well combined. Beat in egg until combined. Add the dry ingredients and beat on low speed until combined. Stir in pecans and chocolate chips (or chunks). Refrigerate the dough for at least 1 hour or overnight.
  3. Preheat oven to 375°F. Line a large baking sheet with parchment paper or a nonstick baking mat.
  4. Drop level tablespoons of chilled dough onto the prepared baking sheet, at least 2 inches apart, to make 8 cookies at a time. Bake the cookies, in batches, until just golden, 7 to 9 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool.

Tips & Notes


Nutrition Per Serving: 124 calories; 9 g fat (3 g sat, 3 g mono); 12 mg cholesterol; 12 g carbohydrates; 2 g protein; 1 g fiber; 51 mg sodium; 28 mg potassium.

Nutrition Bonus:

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other), 2 fat