Oatmeal Wheat Germ Chocolate Chip Cookie Recipe
I love to bake. And while I usually believe that dessert recipes aren’t something you mess with, the amount of baking I do can be pretty detrimental to my health. This week I tried tweaking a classic oatmeal cookie recipe into something healthier. This basically translated to figuring out how to make a cookie tasty and moist without using a stick (or two) of butter. It took a few tries, but in the end I came up with a recipe that even the mister — who is no health nut — loved. I swapped out most of the butter with Greek yogurt, and cut back on the all-purpose flour by using wheat germ and whole wheat flour. I added raisins and chocolate chips to the recipe, but I think you can be as creative as you want when it comes to the mix-ins. In the end, I had an indulgent tasting cookie that was low in fat and high in vitamin B1 and manganese.
Take a look at the recipe when you read more.
Adapted from Sun Maid Raisins, Smitten Kitchen, and Happy Tummy
Oatmeal Wheat Germ Cookie
1/3 cup whole wheat flour
1/3 cup all-purpose flour
1/3 cup wheat germ
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
3/4 cup packed brown sugar
1 1/2 cups uncooked old-fashioned oats or quick-cooking rolled oats
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chocolate chips
1/4 cup nonfat plain yogurt
2 tablespoons butter (room temperature)
1 large egg
1 teaspoon vanilla extract
Preheat oven to 350° F. Lightly oil 2 baking sheets or line them with parchment paper.
In a large bowl (or stand mixer), sift flours together with the wheat germ, baking powder, cinnamon, and baking soda. Whisk in the sugar, oats, and salt, then stir in the raisins and chocolate chips.
In a separate bowl, combine yogurt, butter, egg, and vanilla in a large bowl. Add this mixture to the dry ingredients, and beat together to form a dough.
Drop mixture by rounded teaspoonfuls 2 inches apart on prepared cookie sheets. Bake for 12 minutes or until lightly browned.
Makes 40 cookies.