One of my favorite things, no matter the time of year, is an oatmeal chocolate chip cookie. Gooey, warm, sweet, and with oatmeal it’s healthy-right? Okay maybe not.
But I had this crazy idea-what if I made “healthy” oatmeal chocolate chip cookies? Then I could feel reasonably less guilty about eating half a pan. There are a number of ingredients in this recipe, more than I normally take time to collect-but luckily they are things you can usually find around the house already. They have banana, nut butter, chocolate, yogurt, and whole wheat (and oats,obviously)-so many of my favorite things, it’s hard to believe it. And the texture is reminiscent of the wonderful moist top of a muffin (as Tim pointed out while eating a few). I give you, Chocolate, Oat and Greek Yogurt Muffin Cookies!
Chocolate, Oat and Greek Yogurt Muffin Cookies
- 1/2 cup Greek yogurt (preferably sweet-such as honey or pineapple works great)
- 1/2 cup low fat milk
- 1 cup rolled oats
- 1 very ripe banana, mashed
- 1 egg, lightly beaten
- 2 TBS butter
- 1 tsp vanilla
- 2 TBS peanut butter or almond butter
- 3 TBS brown sugar
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup dark chocolate chips
- Preheat oven to 400°F.
- Line cookie sheet with parchment paper.
- Mix first nine ingredients (oats through brown sugar) in bowl. Let sit for 5 minute to allow oats to soften.
- In separate bowl, combine flour, baking soda, baking powder and salt. Add to oat mixture and stir until combined.
- Fold in chocolate chips.
- Place by rounded tablespoon onto prepared cookie sheet.
- Bake for 9-11 minutes, until beginning to brown.
- Let cool and enjoy with a tall glass of milk-and feel GOOD about yourself – you sexy thing you.
Cooper says, “Not fair…I can’t eat chocolate, mom!”