Lemme tell you about these cookies—they are quite the little nuggets of moderately healthy goodness! I whipped a batch together last Saturday afternoon right before hanging out with friends, and it took a lot of self-control not to consume the entire half-batch by myself. These cookies are pretty much everything I would ever want in a healthy cookie—delicious!
Adapted from amyBITES
Original recipe makes 32 cookies, my half-batch made about 12
6 tbsp unsalted butter
3/4 c packed light brown sugar
2/3 c white whole wheat flour
3/4 tsp baking soda
1 1/2 c old-fashioned oats
1/2 tsp salt
1 large egg, lightly beaten
1 tsp vanilla
1/2 c chopped walnuts
3 oz bittersweet/dark chocolate chips
Note: I used chopped pecans instead of walnuts, simply because it was what I had in my kitchen at the time. For the chocolate chips, I used some dark Ghirardelli chips [that I’ve been hoarding].
Preheat the oven to 350° F. Melt the butter, then add the brown sugar to it; stir until smooth.
In a medium bowl, combine the flour, baking soda, oats, and salt. Combine the butter mixture with the dry ingredients, then add the egg and the vanilla. Fold in the nuts and chocolate. Mix well, and spoon by tablespoonfuls onto lightly greased or parchment-covered baking sheets. Bake for 12 minutes, or until the tops are dry to the touch.
When spooning the dough out, I definitely recommend either using a cookie scoop or your hands, because the mixture is dry and stubborn, and has difficulty staying in one piece by itself.