This year, I kind of feel like Mother Nature decided to skip Spring.
It snowed in the beginning of April, and now as we creep into May, I’m already sweating my brains out and sticking to my chair. The trees are green and the flowers are blooming but it’s so darn hot out that I can barely leave the house. I have a feeling it’s going to be a long summer, yeah?
Well, anyway, all this hot weather hasn’t really stopped me from baking (perhaps to the slight annoyance of the rest of my family). I’ve been having a fair bit of success in the kitchen, and today I’ve decided to share what very well may be my new favorite cookie recipe: a low fat, low sugar, Oatmeal Chocolate Chip Cookie.
It’s crunchy on the outside, soft on the inside, and so addicting I only had time to snap some quick iPhone pictures before the whole plate was gone. It’s ok though, because no one’s complaining about having to make another batch.
I feel like oatmeal cookies often get a bad name, but that’s probably because they usually contain raisins. Don’t get me wrong, I love a good oatmeal raisin cookie, but oatmeal chocolate chip is way better. This way, you get the chewy oatmeal and the melted chocolate and it’s just one big batch of deliciousness. The only thing that would be better is if they were good for you, and they’re pretty darn close to that too. With only 3 tbsp of oil in the whole recipe and a whole grain flour, these cookies blow your average store-bought treats out of the window.
Seriously, you don’t want to miss this.
Enjoy the good weather, everyone! Stay cool and eat some good dessert!