Chocolate Chip Cookies
Chocolate Chip CookiesThe chocolate chip cookies of our childhood are not really the best choice for grownups: They're loaded with fat, in the form of butter, chocolate, and nuts, and a lot of that is saturated fat. But there's nothing really like them...or is there? This recipe contains much less fat (some of it olive oil, rather than butter). Oats add satisfying texture (and heart-healthy soluble fiber) while soy nuts, which taste like roasted peanuts, supply beneficial isoflavones. So the cookies are still a treat, but a guilt-free one.
  • 1 cup old-fashioned rolled oats
  • 1-1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter at room temperature
  • 3 tablespoons extra-light olive oil
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 tablespoons low-fat (1%) milk
  • 1 large whole egg
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1 cup roasted unsalted soy nuts (4 ounces)
  • 1 cup semisweet mini chocolate chips

1. Preheat oven to 375°F. Spread oats on baking sheet and toast 10 minutes or until golden brown.

2. Meanwhile, on a sheet of waxed paper, combine flour, baking soda, and salt.

3. In a large bowl, with an electric mixer, beat butter, oil, granulated sugar, and brown sugar until smooth. Beat in milk, whole egg, egg white, and vanilla until well combined. Fold in toasted oats, flour mixture, soy nuts, and chocolate chips; mix well.

4. Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets. Bake 10 minutes or until cookies are set and golden brown. Remove from baking sheets and cool on wire racks.

Nutritional Information
Per cookie: 76 calories, 3.3g total fat, 1.3g saturated fat, 1.3g monounsaturated fat, 0.6g polyunsaturated fat, 0.9g dietary fiber, 2g protein, 11g carbohydrate, 6mg cholesterol, 44mg sodium.
Good source of: isoflavones.

Date Published: 09/19/2005 > Printer-friendly Version
Makes 5 dozen

Prep Time