Twenty years ago, my brother and I went to Centre Island to watch the Toronto Airshow. In our typical sisterly-brotherly way, I brought healthy snacks and he brought the “junk”. When I finally caved in to my sweet tooth and grabbed one of his cookies, I was surprised at how good they were. “Yeah,” twenty year old Greg smiled proudly, “and I made them myself.”
That cookie recipe has become a fixture in my house. This spring, though, it has been challenged by a healthier version, also given to me by my brother who found it a www.halfbakedharvest.com. These cookies use canola oil instead of butter/margarine and can be crumply. Be warned: they won’t last long.
Oatmeal Chocolate Chip Cookies
2 1/2 cups oatmeal
2 cups flour
1/2 cup white sugar
1 cup brown sugar
1 tsp. baking soda
1 tsp. salt
1 cup canola oil (I used a bit more so that the batter wasn’t quite so dry.)
2 tsp. vanilla
1 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees. Spray cookie sheets with Pam.
2. In a large mixing bowl, mix all ingredients until well-combined. The dough will be crumbly. Stir in chocolate chips.
3. Using hands, clump dough together into a balls and place on cookie sheets.
4. Bake 10-12 minutes or until set and golden. Cool about 5 minutes.