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Honey Oatmeal Chocolate Chip Cookies

Honey Oatmeal Chocolate Chip Cookies

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Submitted by kweaver

Honey oatmeal chocolate chip cookies lightened with applesauce and egg whites instead of butter and yolks. Quick oats give hearty chew while melty chocolate chips finish every bite.

YIELD

30 servings

PREP

10 min

COOK

20 min

READY

30 min

Honey takes the place of refined sugar in these chewy oat cookies, lending floral sweetness and that gorgeous golden edge you get when honey hits a hot oven. Applesauce stands in for half the fat, keeping the crumb tender without weighing down each bite. Egg whites lift the batter into a lighter texture, and quick-cooking oats soak up moisture for chew rather than crunch.

Watch the cookies closely as they bake. Honey browns faster than white sugar, so 12 minutes might be plenty. They will look soft when you pull them out, but that one-minute rest on the sheet firms them up just enough to lift without breaking. The combination of applesauce and reduced-calorie margarine drops the saturated fat without sacrificing the kind of cookie you reach for twice.

Pro Tips

  • Line your sheet with parchment paper or a silicone mat. Honey doughs stick more than butter-based ones, especially as they cool.
  • Heap the dough rather than rolling it. Rougher tops crisp up while the centers stay soft.
  • Pull them when the edges look set but the centers still appear slightly underdone. They keep cooking on the sheet for that final minute.
  • Store in an airtight tin with a slice of bread to keep them soft for days.

Variations

  • Swap the chocolate chips for chopped dark chocolate and a handful of dried cranberries for a holiday twist.
  • Use whole wheat flour for half the all-purpose to push more fiber into each cookie.
  • Stir in a half teaspoon of cinnamon and a pinch of nutmeg for a spiced fall version.

Ingredients

1 237
CUP ML HONEY
½ 118
CUP ML APPLESAUCE
½ 118
CUP ML MARGARINE
reduced calorie
4 4
LARGE EACH EGG WHITE *
1 5
TEASPOON ML VANILLA EXTRACT
2 473
1 237
2 10
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
79
CUP ML CHOCOLATE CHIP
semi-sweet *

Directions

Preheat oven to 350℉ (180℃).

Spray cookie sheet with nonstick vegetable cooking spray.

Cream honey, applesauce and margarine in large bowl with electric mixer until smooth.

Beat in egg whites, one at a time, then add vanilla.

Combine flour, oats, baking powder, baking soda and salt in medium bowl; mix well.

Add dry ingredients to honey mixture; mix thoroughly.

Stir in chocolate chips and nuts.

Heap teaspoonfuls of the mixture onto cookie sheet.

Place cookie sheet above center of oven; bake 12 to 16 minutes or until lightly browned.

Let cookies stand 1 minute, then remove and place on wire racks to cool.

Makes 5 dozen cookies.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 741 29% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 381mg 16%
Total Carbohydrate 43g 43%
Dietary Fiber 3g 13%
Sugars g
Protein 17g
Vitamin A 20% Vitamin C 12%
Calcium 7% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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