Sunday, July 18, 2010

My best oatmeal chocolate chip cookie recipe

Can it be that my tastiest cookie is actually egg- and sugar-free? Don't let that scare you. You won't miss that egg at all. And the highly processed granulated sugar is simply replaced by good ol' natural maple syrup. These cookies are crispy around the edges and chewy in the middle -- just how we like'm around here. I didn't come up with this recipe from scratch since I borrowed ideas from a recipe by Martha Stewart and another by Alicia Silverstone (which she borrowed from someone else, but put in her book, "The Kind Diet.")

Ultimate Oatmeal Chocolate Chip Cookie

Preheat oven to 350 degrees.

Mix these dry ingredients together:

3 1/4 c. rolled oats
1 c. + 2T all-purpose flour
1/2 c. oat bran
1 t. baking soda
1 t. baking powder
1/2 t. cinnamon
1/2 t. coarse salt
2 T flaxseed meal

Mix these wet ingredients together in another bowl:

1/2 c. safflower oil (corn oil or canola oil are fine substitutes)
1/2 c. melted butter
1 c. maple syrup
2 t. molasses

Combine wet with dry, and stir in 1 1/2 c. chocolate chips. Drop by tablespoon onto parchment paper-lined cookie sheet (or use a silicone sheet like me -- the French Silpat). Flatten slightly with fingers. Bake for 14-15 minutes. After a couple of minutes of resting in pan, remove to cooling rack. Enjoy!