Lower Fat Oatmeal Chocolate Chip Cookies Recipes

LOW FAT CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
• In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
• Add the egg, followed by the applesauce and vanilla extract.
• Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.
• Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this).
• Bake for about 10-12 minutes, or until cookies become light brown at the edges.
• Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
• Store in an airtight container so you don't eat them all in one sitting!

LOW FAT OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F and line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
• In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Stir in the chocolate chips.
• Drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly. Bake for about 10-12 minute Cookies will be light brown at the edges when done.
• Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
• Store in an airtight container.

EGG-FREE LOW-FAT OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C ). Grease a cookie sheet.
• In a medium bowl, stir together the brown sugar, white sugar, and applesauce. Sift together the flour, baking powder, salt, and cinnamon; stir into the applesauce mixture. Add the rolled oats, raisins and chopped nuts (if desired); stir until combined.
• Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes in the preheated oven. Allow cookies to cool slightly before removing from the baking sheet.

LOWER FAT OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F and line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
• In a large bowl, cream together the coconut oil and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Stir in the flour mixture and the oats until just combined and no visible flour remains. Stir in the dark chocolate chips.
• Drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly. Bake for about 10-12 minute. Cookies will be light brown at the edges when done.
• Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
• Store in an airtight container.

LOW-FAT OATMEAL COOKIES

Steps:

• In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned.

THE BEST LOWER FAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cream the butter and both sugars in a large bowl. Beat with electric mixer until smooth. Add the egg, egg whites, salt and the vanilla. Beat well.
• In a smaller bowl, combine the dry ingredients (flour, ground oatmeal and baking soda). Slowly add the dry items into the larger bowl and beat with electric mixer until batter is smooth and creamy. Fold in entire bag of chocolate chips, and if you like add the walnuts.
• Drop dough by large teaspoons (or scant Tablespoons) onto cookie sheet and bake for 11 minutes (the time REALLY depends on your oven so watch that first batch!).

REDUCED FAT OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a bowl combine all the wet ingredients, sugar, nectar, eggs and pumpkin together. Mix well.
• In another bowl mix the dry ingredients, flours, oats, baking powder, and spices.
• Add the pumpkin mixture to the flour mixture, then add the chocolate chips.
• Drop cookies by large tablespoon onto a oil-sprayed cookie sheet.
• Bake for 15-20 minutes until golden brown.

EASY LOW-FAT CHOCOLATE OATMEAL

Steps:

• Combine oats and water in a microwave-safe bowl and cook in the microwave for about 1 1/2 minutes. Stir in sugar, cocoa powder, and vanilla extract. Top off with as much milk as desired.

LOWER FAT OATMEAL MOLASSES COOKIES

Steps:

• Cream margarine; gradually add sugar, beating at medium speed of an electric mixer until well blended.
• Add molasses, egg and vanilla; beat well.
• Combine flour and next 5 ingredients in a medium bowl, stirring mixture well.
• Gradually add flour mixture to creamed mixture, mixing well to combine.
• Drop dough by level tablespoonfuls, 2 inches apart, onto cookie sheets coated with cooking spray.
• Bake at 350 for 12-13 minutes or until very lightly browned.
• Cool slightly on cookie sheets.
• Remove from cookie sheets and cool completely on wire racks.

OATMEAL CHOCOLATE CHIP COOKIES IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening, water, white sugar and brown sugar until smooth. Beat in the egg whites and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Blend in the oats and mini chocolate chips. Drop dough by half-teaspoonfuls onto the prepared cookie sheets.
• Bake for 7 to 9 minutes in the preheated oven, until the edges begin to brown. Remove from baking sheets to cool on wire racks. Cool at least 10 minutes before eating.