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.

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