Thursday, February 11, 2010

South Beach Chocolate Chip Oatmeal Cookies

These are sooooo good and if you like oatmeal chocolate chip cookies this is a great variation with a healthy twist. Incorporating the whole meal flour into your favorite sweet bakes is a great way to make them a little bit healthier and heartier. Also semi-sweet and dark chocolates are better for you than plain and milk chocolates so indulge (within reason that is). They are also great for a sweet treat during Phase 2 on the South Beach diet.


1 cup margarine
1 cup Wheylow Gold (brown sugar substitute)***
1/3 cup Splenda
2 eggs
1 1/2 tsp vanilla
1 1/2 cup whole wheat flour
1 tsp baking soda
2 1/2 cup oatmeal
2/3 cup semi-sweet chocolate chips


Preheat oven to 350F/180 C. Beat margarine and sugars until creamy. Add eggs and vanilla. Combine flour and baking soda then add to mixture. Stir in oats and chocolate chips. Drop by heaping teaspoonsful onto pan. Bake 10-12 min. Cool 1 minute then remove to rack.

****Note: I used the Splenda Brown Sugar Blend instead of Wheylow and it is a blend of Splenda and real brown sugar so they have some real sugar in it.

A variation to this recipe is to spread the batter into a 9x13 greased pan. Bake 25-30 minutes. Cool completely and cut into bars.

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