I am dying for spring. I mean it, DYING. This has the been the winter of the plague in our house. I'm not sure all of us have been 100% healthy at the same time since November or December. I can't wait until we can get some consecutive warm days so I can air out the whole house and declare us well for the spring. Our latest ick had us making a trip to the ER for a spiked fever last night with Macie -- hello traumatizing. After a few hours and some antibiotics, we were sanctioned to leave and she was back to playing with princesses.
Before our little trip to visit our local hospital, I had decided to make some cookies. This baby is making me want more sugar than I've had my entire life - she better be prepared to help me work all the extra pounds off, that's all I'm saying!
To come completely clean on these cookies, I can't just blame poor No Name #2. I am also laying some of the blame on my friend Jenny. We went walking the other week and she brought me some "healthy cookies" that she had made. Umm, hello. A day or two later I was on Pinterest and I spotted her pin for Healthy Chocolate Chip Cookies from Shape
and knew they had to be the same ones. Yup, decision made. Time for cookies.
I am not a big fan of chocolate but I really like these cookies. I used a combo of 60%cacao chips and semi-sweet instead of the mini chips and I may have made them normal cookie size instead of the bite size that Shape suggested. Seriously, who eats a cookie that is smaller than a quarter?? Okay so they may not be THAT healthy the way I make them, but they are still good and you can pretend they are healthy. I'm all for pretending.
"Healthier" Chocolate Chip Cookies
adapted from Shape
3⁄4 c rolled oats
1 1⁄4 c all-purpose flour
1⁄2 tsp baking soda
1⁄2 tsp salt
1⁄4 c olive oil
3 Tbsp unsalted butter, at room temperature
1⁄2 c sugar
1⁄2 c dark brown sugar
1 large egg
1 large egg white
1 1⁄2 tsp vanilla extract
1/2 c semisweet chocolate chips
1/2 c bittersweet chips (60% cacao)
1. Preheat oven to 350°F. Spread oats on a baking sheet; toast for 10 minutes. Remove and turn off oven.
2. In a medium bowl, mix flour, baking soda, and salt; set aside. In a large bowl, beat together oil, butter, and sugars with an electric mixer. Add egg, egg white, and vanilla, beating until well combined. Fold in oats, flour mixture, and chocolate chips. Cover and refrigerate dough for 1 hour.
3. Drop dough 2 inches apart onto two parchment-lined baking sheets. Bake, rotating sheets halfway through, for 10 to 12 minutes or until cookies are set and golden brown. Cool 5 minutes on sheets; transfer to a wire rack and cool completely.
And then pretend they are good for you and eat away.