And now for a cookie recipe!
I know what you’re thinking. You’re wondering if I might be a little schizophrenic. I’m blasting sugar’s reputation one minute and trotting out a baked sweet treat recipe the next.
Really, I can explain.
My son had invited two friends from school over to our house for a sleepover. We’re talking teenagers. Tough audience. Nice kids who would stare down a bowl of tofu chili with blood in their eye. So I did the only thing I could think of. I caved. Frozen pizza.
Which left them wanting more, of course. We’re talking 8th grade boys here. They wanted dessert, naturally. Apples and oranges were not going to placate this rowdy crowd. It was a party of sorts after all.
So I made cookies.
This is a recipe I recently modified to make just a bit more nutritionally friendly. I used a simple trick. One you can use at home with your favorite cookie recipe.
Use 1/4 less sugar. It works! Use a quarter less sugar than your recipe calls for and no one will know.
My original recipe called for 3/4 cup of sugar so I used 1/2 cup instead. I also cut the amount of chocolate chips in half in this version.
Here’s the end result:
Not So Bad Chocolate Chip Oatmeal Cookies
- 1/2 Cup butter
- 1/2 Cup packed brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 1/2 Cups of rolled oats
- 3/4 Cup whole wheat pastry flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/3 Cup millet (uncooked)
- 1/2 Cup chocolate chips
Preheat oven to 350
In a large bowl, cream butter and sugar until fluffy. Beat in egg. Mix in vanilla.
Whisk next 4 dry ingredients together. Add to butter and beat until just mixed. Stir in millet and chocolate chips.
Bake on a greased cookie sheet for 9-10 minutes.
Those cookies were barely out of the oven before they were gone. No need to mention that they contained less sugar and more whole grains than the average cookie. My son loves the pleasant crunch of the millet and apparently the others did too because I heard nary a complaint.