Wednesday, December 17, 2008

Canola-Oatmeal Chocolate Chip Cookies


7/8 cup - Canola Oil (instead of butter)
1 tbsp -Water (instead of butter)
1 1/2 cups - Brown Sugar
2 tsp - Vanilla extract
2 - Large Eggs

1 1/2 cups - Whole Wheat Flour
2 cups - Whole or Quick Oats
1 tsp - Baking Powder, Double-acting, Sodium Aluminum Sulfate
1 tsp - Spices, cinnamon, ground [Cassia]
1/2 tsp - Salt

12 ounce package - Chocolate Chips, Semi-Sweet


Preheat oven to 350°F. A stand or other electric mixer works best. Otherwise this is very good exercise for your arm. In a large bowl mix oil, water, brown sugar, and vanilla. Add eggs and mix. Add flour, oats, baking powder, cinnamon, salt. Mix until well blended. Add chocolate chips and mix until chips are evenly distributed. Drop tablespoons of cookie dough 1.5 inches apart onto baking sheets (greased if necessary). Bake for 10-12 minutes or until golden brown. Cookies will be soft but should firm up some as they cool. Let stand on baking sheets for 2 minutes before transfering to racks to cool. Makes about 48 cookies.

This is the healthiest chocolate chip cookie recipe I could come up with (I created it myself based on numerous other recipes). I've also posted it at: so everyone can see its resulting nutritional makeup as compared to the nutrition in a more traditional chocolate chip cookie recipe as described at and

(12/7/2009 -- added 1 tbs of water to recipe to better account for lack of butter -- butter contains a bit of water)

Copyright 2008 Tim Oey. This work is licensed under the Creative Commons Attribution-ShareAlike 3.0 License. To view a copy of this license, visit or send a letter to Creative Commons, 543 Howard Street, 5th Floor, San Francisco, California, 94105, USA.

1 comment:

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