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Nutritional Info
  • Servings Per Recipe: 46
  • Amount Per Serving
  • Calories: 75.9
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 63.5 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 1.5 g

View full nutritional breakdown of Rumbamel's Whole Wheat Oatmeal Chocolate Chip Cookies calories by ingredient
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Rumbamel's Whole Wheat Oatmeal Chocolate Chip Cookies

Submitted by: RUMBAMEL

Introduction

I got this recipe from an Eat Up Slim Down book and reduced the sugar amount a bit and changed the 1% mlk to skim. I also added some walnuts. It makes about 45-46 cookies with my #50 scoop. W/out walnuts these are still really good and it take a little over 10 calories away per cookie! Either way they are awesome! I got this recipe from an Eat Up Slim Down book and reduced the sugar amount a bit and changed the 1% mlk to skim. I also added some walnuts. It makes about 45-46 cookies with my #50 scoop. W/out walnuts these are still really good and it take a little over 10 calories away per cookie! Either way they are awesome!
Number of Servings: 46

Ingredients

    -1 c white flour (4.5 ounces)
    -1 c whole wheat flour (4.5 ounces)
    -1/2 c quick cooking oats
    -1 t baking soda
    -1/2 t salt or just a couple dashes if you want

    -1/2 c granulated (white) sugar
    -1/2 c packed light brown sugar
    -5 1/3 T unsalted butter(74g Smart Balance Omega Light Spread for a bit lighter version) at room temperature
    - 2 egg whites
    -2 T skim milk
    -1 t vanilla extract

    -6 oz chocolate chips
    -3/4 C, about or 95g chopped walnuts

Directions

In one bowl mix your flours, oats, baking soda and salt well.

In another large bowl mix with a mixer, your two sugars, egg whites, milk, butter (butter can be melted in the micro at 10 second increments with stirring inbetween) and vanilla. Add the flour mixture and stir until just moistened. Stir in the chocolate chips and nuts.

Drop by teaspoonfuls about 2 inches apart on a lined baking dish and cook at 375 degrees for 10-12 minutes or until lightly browned on edges. They will get crispy so watch out. Remove to racks to cool. Store in an airtight container after completely cool.

Makes about 44-46.

Enjoy!

Number of Servings: 46

Recipe submitted by SparkPeople user RUMBAMEL.






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Member Ratings For This Recipe

  • I couldn't get 46 out of it-I got more like 32, so I had to adjust for that, but otherwise I thought they were tasty! :) - 5/6/10

    Reply from RUMBAMEL (5/6/10)
    That happened to me this last time also. I wonder if it was the eggs or the way I melted the butter or even how much I creamed it. Hmmmm....I will have to really watch it next time and see how I do it because I know I've gotten a lot more before.


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  • Sound simple and good. Will try them next week. - 8/16/09

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