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Sunday, January 11, 2015

Loaded Oatmeal Chocolate Chip Cookies


Loaded Oatmeal Chocolate Chip Cookies - Soft, chewy, and loaded with chocolate! Sinking your teeth into a thick, hearty cookie is the best!! So good!

INGREDIENTS:

1 large egg
1/2 cup unsweetened applesauce
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 cup old-fashioned whole rolled oats (not instant or quick cook)
1 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts (pecans may be substituted; or nuts may be omitted)
1/2 teaspoon baking soda
1 heaping cup milk chocolate chips

DIRECTIONS:

1.                         To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, applesauce, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2.                         Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda,  and beat on low speed until just combined, about 1 minute.
3.                         Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
4.                         Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
5.                         Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6.                         Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 t0 13 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

7.                         Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
http://www.averiecooks.com/2014/12/loaded-oatmeal-chocolate-chip-cookies.html


2 comments:

  1. Katie, I understand. Not all foods on this blog are fat free, but some are, and some are just lower in fat than they would be if you used oil, butter, margarine, or shortening. Thank you for your comment.

    ReplyDelete