Sam’s Healthy-ish Chocolate Chip Cookies

Active time: 25 minutes | Bake time: 12-16 minutes | Yield: 23 cookies

I named this recipe after one of the ER doctors I work with who shares my passion for baking (and eating) incredible desserts. When I found out that he’s been making the same healthy-ish chocolate chip cookies for the past 20 years, I just had to try his recipe and put my own spin on it. Exchanging recipes with friends always brings me so much excitement! One of the most impressive parts about this cookie recipe is that when you taste these cookies, you would never know that they’re remotely healthy,

Ingredients:

• 12 tbsp (170g / ¾ cup) butter, softened

• 100g (½ cup) granulated sugar

• 100g (½ cup) brown sugar

• 1 large egg

• 1 tsp vanilla bean paste (or vanilla extract)

• 120g (1 cup) all purpose flour

• 120g (1 cup) whole wheat flour

• 1 ½ tsp baking soda

• ¾ tsp salt

• ¼ tsp cinnamon

• 67g (¾ cup) oats

• 270g (1 ½ cup) chocolate chips

Directions:

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. In a large bowl, cream the butter with a spatula or with an electric mixer with a paddle attachment until light and smooth.

3. Add both sugars and cream into the butter until very well combined.

4. Mix in egg and vanilla.

5. Add both flours, baking soda, salt, and cinnamon, fold in dry ingredients until mostly combined (still some flour visible).

6. Fold in oats and chocolate chips until just evenly distributed, do not overmix.

7. Divide dough into 45g (2 tbsp) portions. Place dough portions on prepared baking sheet, spread about 3 inches apart.

8. Bake for 12-16 minutes until lightly brown around the edges and still slightly underbaked in the middle.

9. Allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes:

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.