Zutaten für Whole Wheat Oatmeal Chocolate Chip Cookies
- ¾ cup granulated sugar
- Light Brown Sugar
- 1 cup (2 sticks) unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- Baking Powder
- Applesauce
- 2 large eggs
- ½ cup all-purpose flour
- 1 ½ cups whole wheat flour
- 2 cups quick-cooking oats
- Semi Sweet Chocolate Chips
- Parchment Paper
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Zubereitung von Whole Wheat Oatmeal Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¾ cup Splenda until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon baking soda, and 1 teaspoon salt.
- In a separate bowl, combine 1 ½ cups whole wheat flour, ½ cup all-purpose flour, and 2 cups quick-cooking oats.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup milk chocolate chips (or your favorite chocolate chips).
- Drop by rounded tablespoons 2 inches apart onto the prepared baking sheets.
- Bake for 12-15 minutes, or until golden brown. Keep an eye on them to avoid burning.
- Let cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
61g
Fat
15g
Carbs
8g
