Chocolate chip cookie
Portions
15
Preparation
15'
Sugar
Refined
Ingredients
- 1 cup instant oatmeal
- 3/4 cup whole wheat flour
- 1 and 1/2 tsp baking powder
- 1 and 1/2 teaspoon cinnamon
- 1/2 tsp salt
- 2 Tbsp melted and cooled butter
- 1 tsp vanilla
- 1 large egg
- 1/2 cup refined Crystal Cane sugar
- 1/2 cup to 3/4 cup dark chocolate chips
Preparation
- Preheat oven to 325 degrees ºF (160 ºC). Line a large baking sheet with wax paper.
- Mix the dry ingredients together: oats, flour, baking powder, cinnamon, and salt. Be sure to sprinkle and level the flour.
- In a separate bowl, melt the butter. Beat the vanilla, then the egg and also the Cristal de Caña sugar.
- Add the dry ingredients to the wet ingredients and stir until just incorporated. Don't overdo it, as overmixing makes the cookies difficult to assemble.
- Save about half of the chocolate chips. Use a sharp knife to chop the remaining chocolate, then fold it into the batter.
- Refrigerate the dough for about 30 minutes. Don't skip this step! Since this recipe is low in calories, chilling the mixture helps to mimic the texture and shape of traditional cookies of this type.
- Shape the dough into approximately 12-15 cookies.
- Bake for 12-13 minutes, or until just beginning to brown around the edges.
- Remove from oven and immediately press remaining chocolate chips into top of cookies. They will melt immediately.
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