Skinny Oatmeal Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Honey

• Pasta & Grains

  • 1 cup Quick oats

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Cinnamon
  • 1/2 cup Dark chocolate chips
  • 1/2 scant tsp Kosher salt
  • 1 tsp Vanilla
  • 3/4 cup Whole wheat flour

• Dairy

  • 2 tbsp Butter

Found on thefoodcharlatan.com

Ingredients

• 1 cup quick oats
• 3/4 cup whole wheat flour, spooned and leveled
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons cinnamon
• scant 1/2 teaspoon kosher salt
• 2 tablespoons butter, melted and cooled
• 1 teaspoon vanilla
• 1 large egg
• 1/2 cup honey
• about 1/2 to 3/4 cup dark chocolate chips, divided

Directions

• Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat.
• Pull out 2 medium bowls, one for dry ingredients, one for wet.
• In one bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
• Melt the butter in the other bowl. You dont have to melt it all the way, if there are a couple lumps its okay. Let cool slightly.
• Whisk in the vanilla, then the egg. Whisk in the honey.
• Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until it has just come together (dont overdo it).
• Save out about half of the chocolate chips. Use a sharp knife to roughly chop the remaining chocolate, then fold it into the dough.
• Refrigerate the dough for about 30 minutes, or freeze for about 15 minutes.
• Use your hands to shape the dough into roughly 15 cookies (or 12 if you eat a lot of dough like me...)
• Place on the prepared baking sheet about 2 inches apart.
• Bake in the preheated oven for about 12-13 minutes, or until they have just started to brown on the edges.
• Once you remove them from the oven, immediately press the remaining chocolate chips into the tops of the cookies.
• Let cool on the pan for a few minutes before removing to a cooling rack.
• Drink with lots of milk!