crunchy oatmeal and dark chocolate chip cookies

I saw these Cookies the other day on A Bountiful Kitchen’s Instagram feed.  I was intrigued, probably because I had some leftover corn flakes from a Christmas recipe I made a few weeks ago.  These cookies are basically a twist on oatmeal chocolate chip cookies.  The addition of corn flakes and coconut gives them a little crunch that really elevates these cookies into something special.  I knew I could make a few changes to the original recipe to make them a teeny bit lighter.  I decreased the amount of sugar by 1/2 cup (and they were still very sweet), swapped out all purpose flour for whole wheat pastry flour, and used dark chocolate chips.  I also made 32 cookies instead of 22 and they were still a very good size cookie.  Now, I know they aren’t good for you and are still a treat but I always like making little changes when I can to decrease the amount of sugar and increase the amount of fiber in our foods.  It’s those small changes over time that have helped change our palate in a positive way.

 

crunchy oatmeal dark chocolate chip cookies

I shared on Facebook the other day that one of my goals this year is to bake a little more with the boys.  I would much rather our family enjoy homemade treats (with at least some nutritional value) rather than a package of Oreos.  If you know me at all you know I have a sweet tooth and prefer to keep sweets out of the house most of the time.  But it’s important for them to learn how to enjoy treats in moderation and it’s a great opportunity for me to work on my self-control.  🙂

Go ahead, give these cookies a try.  I will definitely be making them again.

And, if you are interested, I calculated the calories for the cookies.  If you make about 32 cookies they come out to about 200 calories each.

oatmeal dark chocolate chip cookie

Crunchy Oatmeal Dark Chocolate Chip Cookies
 
Author:
Serves: 32 cookies
Ingredients
  • 1 cup butter, softened, not melted
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2¾ cups flour (I used whole wheat pastry flour)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup old fashioned oats
  • 1 cup unsweetened shredded coconut
  • 1 heaping cup corn flakes
  • 1 heaping cup dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees convection and place rack in the center of the oven. If no convection, heat to 375 degrees.
  2. Cut butter into tablespoons and place in a large mixing bowl. Turn the mixer on low.
  3. Add sugars, eggs, and vanilla. Mix on low until blended.
  4. Turn off mixer. Scrape down the blades of the mixer and the sides of the bowl with a spatula.
  5. Add the remaining ingredients to the bowl.
  6. Mix on low just until the flour disappears and all the ingredients are blended. Do not turn above low speed.
  7. Using your hands or a cookie scoop, create balls of dough and then press down lightly with the ball of your hand to flatten the dough a bit.
  8. Bake for 8-9 minutes at 350 degrees convection, or 9-11 regular bake (375 degrees). Don't overcook. They are ready once you see a very slight browning around the edges. They will seem doughy but they will harden as they cool.
  9. Remove from oven, let cool.
Notes
Recipe adapted from A Bountiful Kitchen
1 cookie = 200 calories

oatmeal chocolate chip cookies

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