Recipe: Food Processor Chocolate Chip-Oatmeal Cookies and Giveaway!
Cookies are a treat I indulge in on a weekly basis, in moderation, of course. Chocolate chip, peanut butter, double chocolate, and sugar cookies are a few of my favorites. Recently I received a review copy of the Weight Watchers One Pot Cookbook and was excited to spot a one-bowl recipe for these mini cookies made with chocolate chips, oats, coconut, and a modest amount of butter. I use dark chocolate chips in place of traditional semi-sweet. (The dark chocolate has a bolder flavor and contains 2 fewer grams of added sugar and 1 gram of naturally occurring fiber per tablespoon.) If you’re not feeding a crowd, I highly recommend freezing at least half of the batch in an airtight container so you don’t feel obligated to eat them all within days. Plus, what’s better when you’re “jonesing” for sweets than to discover a batch of freezer-fresh cookies? Just microwave the little gems until warm and don’t forget the milk.
Cookbook Giveaway!
Wiley, the publisher, generously provided me with two copies of the Weight Watchers One Pot Cookbook to give away to my readers, one for email subscribers only, the other open to everyone. To enter, comment below and tell me the story behind your favorite cookie, by midnight (PST) April 20, 2012.
Food Processor Chocolate Chip-Oatmeal Cookies
1/2 cup (40 g) quick-cooking (not instant) oats (I used thick-cut oats)
1 cup (125 g) all-purpose flour (I prefer unbleached)
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons (55 g) unsalted butter, cut into 4 pieces
3/4 cup (170 g) packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup (87 g) semi-sweet chocolate chips, or substitute dark chocolate chips
1/4 cup (20 g) shredded unsweetened coconut
1. Place oven racks in upper and lower thirds of oven. Preheat oven to 350°F (180°C, or gas mark 4). Spray 2 large baking sheets with nonstick spray.
2. Put oats in food processor and process until finely ground. Add flour, baking soda, and salt; pulse until blended. Turn mixture out onto sheet of wax paper. Put butter and brown sugar in food processor; process until blended well, scraping bowl down once. Add egg and vanilla; process until creamy. Add flour mixture and pulse just until combined. Add chocolate chips and coconut; pulse until mixed.
3. Drop dough by level tablespoons, about 2 (5 cm) inches apart, on prepared baking sheets, making total of 24 cookies.
4. Bake until cookies are lightly browned around edges, 12-15 minutes, rotating baking sheets after 6 minutes. Let cool on baking sheets set on wire racks 1 minute. With spatula, transfer cookies from sheets to racks and let them cool completely.
Makes 24 servings, 3 PointsPlus value per serving
Total Prep and Cook Time: 30 minutes
Nutrition Facts (per serving): 103 calories, 4 g total fat, 3 g saturated fat, 0 g trans fat, 14 mg cholesterol, 80 mg sodium, 15 g carbohydrate, 10 g sugar, 1 g fiber, 1 g protein, 9 mg calcium.
FYI: Shredded unsweetened coconut can be found in health food stores and some grocery stores. The shreds are finer than flaked sweetened coconut. I used sweetened coconut flakes since that was what I had in my pantry, and they worked perfectly.
Recipe ingredients and procedure re-printed with minor adaptations with permission from Weight Watchers One Pot Cookbook.
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Weight Watchers Food Processor Chocolate Chip-Oatmeal Cookies
By Published: April 6, 2012
- Yield: 24 cookies (24 servings Servings)
- Prep: 15 mins
- Cook: 12-15 mins
- Ready In: 27 mins
Easy One-Pot recipe from Weight Watchers for whole grain chocolate chip-oatmeal cookies.
Ingredients
- 1/2 cup (40 g) quick-cooking (not instant) oats
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons (55 g) unsalted butter cut into four pieces
- 3/4 cup (170 g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (87 g) semisweet chocolate chips
- 1/4 cup (20 g) shredded unsweetened coconut
Instructions
- Place oven rack in upper and lower thirds of oven. Preheat oven to 350 degrees Fahrenheit (180°C, or gas mark 4). Spray 2 large baking sheets with nonstick spray.
- Put oats in food processor and process until finely ground. Add flour, baking soda, and salt; pulse until blended. Turn mixture out onto sheet of wax paper. Put butter and brown sugar in food processor; process until blended well, scraping bowl down once. Add egg and vanilla; process until creamy. Add flour mixture and pulse just until combined. Add chocolate chips and coconut; pulse until mixed.
- Drop dough by level tablespoonfuls, about 2 inches (5 cm) apart, on prepared baking sheets, making total of 24 cookies.
- Bake until cookies are lightly browned along edges, 12-15 minutes, rotating baking sheets after 6 minutes. Let cool on baking sheets on wire racks 1 minute. With spatula, transfer cookies to racks and let them cool completely.
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
My husband doesn’t cook much but back when we were dating, he told me that he could bake chocolate chip cookies. I was leery but I let him. They were the best cookies I have ever had (and made with love-bonus)! Over the past few years, he has perfected the recipe, even adding peanut butter to them because he knows how I am obsessed with peanut butter! Still the best cookies I have ever had 🙂
Hi Suzanne,
What a lovely story and such delicious-sounding cookies! Sounds like you have a keeper. The peanut butter and chocolate combination is probably my all-time favorite cookie combination.
Thanks for sharing.
Michelle
Oh mine too (PB and chocolate!)!!
Snickerdoodles are among my very favorite cookies. I first came across them when I was about 8 and went along with my Grandma as she visited a friend. I sat while they chatted, and this friend, Ruby, offered me Snickerdoodles. I was awed. Around California, it was common to find chocolate chip and sugar cookies, but not sugar and cinnamon-rolled wonders like that! I was delighted a few weeks later when my Grandma passed along to me a gift from Ruby. It was the recipe for Snickerdoodles, clipped from a Gold Medal Flour bag. It was my very first recipe.
Ruby died within the year. I never got to know her or talk to her again, but I’ll always remember her for introducing me to Snickerdoodles… and her clipping of the recipe, as battered as it is, is still what I use when I bake up a batch.
Thanks for sharing, Beth. There is something about a snicker doodle cookie – so good. So light. My college roommate from California introduced me to these delightful cookies! I wonder if it was the same recipe. Mmmm…
Michelle
My favorite cookie is a gingersnap. I have an amazing recipe that a friend gave me. I had made a large batch one day preparing for a family runion. At the reunion the afternoon was warm with a mild breeze. I decided to pull out my bag with the two bite morsels of yummy goodness in it and started offering them to people. My uncle Steve who at the time was suffering from prostate cancer was out laying in his hammock. I offered him a cookie and he declined. I guess he got a whif of the cookies and asked me to come back. He took two cookies and I moved on down the camp. About five minutes later a younger cousin of mine came running up to me and said ” My Papa wants to see you and your bag of cookies!” I approached uncle Steve and he asked if I had any more cookies. “Yes.” I said. “Oh good!” he said as he snatched the bag out of my hand and proceeded to eat. After about 2 more cookies he looked up at me and said “Way to shine kid.” His favorite saying. After the reunion I received a phone call from my aunt Debborah asking me for the recipe. She told me that they hald already tried four different recipes and none came close to mine and that the cookies really helped settle uncle Steves stomach. I gave them the recipe. Since that time uncle Steve has lost his battle with cancer. But whenever I make a batch of gingersnaps I am always sure to take some by to his family. It’s nice to be able to remember him this way. We always laugh alot and cry a little.
Way to shine, Joanna. What a great saying and a wonderful memory.
I love gingersnaps, too. I carried these in my purse while I was pregnant with morning sickness. So comforting. Plus, they’re lower in fat and so flavorful.
Michelle
Thank you for taking the time to respond to everyone’s stories! 🙂
Well, of course, Joanna! I try. Thanks for noticing.
Michelle
My favorite cookie is actually one that was submitted on the Weight Watchers website many years ago for White Chocolate Pumpkin Cookies. The recipe didn’t look all that spectacular but I decided to try them. I’m sure glad I did because not only have they become a family favorite but also a real “crowd pleaser”. Whenever I am asked to bring cookies, this is my go-to recipe. Each cookie has 2.5 WW points, but it really is hard to eat just one!
Hi Diane,
Wow, white chocolate pumpkin! That is a flavor I’ve never tasted, but am intrigued. I bet they’re moist. That’s the true test – if you bring them to a party and disappear. Please share the link to the recipe if you have it handy.
Michelle
My favorite cookie is also an oatmeal cookie recipe, which has been handed down in my family for decades, and now is being made by my grandchildren for their little ones. My aunt gave my mother the recipe in the 1930s, and she made this cookie for our family when I was a child. I was always delighted when she let us eat it for breakfast and not just for dessert or a snack. But it has eggs, oatmeal, brown sugar, raisins, cinnamon, coconut (like yours) and is healthier than eating cinnamon toast. It also has a tablespoonful of cocoa powder which gives it a bit of chocolate taste. Originally it called for one cup of melted shortening (I used canola oil instead), but now I use half and half oil and applesauce. The recipe makes a lot: 4 dozen cookies, as it calls for two cups of oatmeal and two cups of flour. Everyone loves the melt-in-your-mouth moist and flavorful cookies, and I catch my grown son sneaking them for breakfast as I did as a child. (I’m going to try your recipe with the dark chocolate chips. Sounds delicious.)
Marjorie,
Your oatmeal cookie recipe sounds delicious, too! I could definitely see myself eating those for breakfast.
Thanks for sharing.
Michelle
Hi again Michellle: Sorry I don’t have the link but here is the recipe. I wish everyone would include theirs too…they all sound wonderful! Thank you….Diane
White Chocolate Pumpkin Cookies
1 c. brown sugar
1 cube butter, rm. temp.
1 cup canned pumpkin
2 cups flour
1 teas. baking soda
1 teas. cinnamon
1 cup white chocolate chips
Cream brown sugar and butter until light and fluffy then add the pumpkin. Combine dry ingredients and add, blending well. Fold in the chips. Drop by teas. onto cookie sheets that have been sprayed with vegetable spray. Bake @ 350 for about 10 minutes. Makes about 2 1/2 dozen.
Yum, these sound moist. Thanks Diane.
My favorite cookie recipe is my brother John’s Triple Chocolate Chip Cookie. When ever I went to CA to visit him he would have the butter sitting out getting soft so we could make them. He was very secretive of he recipes, he was a chef by trade. He would print the recipe out and we would make them and he would throw the recipe away. Well I was taking out his recyle trash and there it was, so I snatched it. When he was diganosed with cancer I started going to CA everyother weekend and we would make his cookies. No matter how sick he was. Then I made the mistake of saying “oh here is the recipe” and he got upset and told me I couldn’t share it with anyone and I promised him I wouldn’t. Well he passed away and my nieces and I made his cookies for his funeral luncheon and everyone wanted the recipe. They cookies were 3 kinds of chocolate chips, very little sugar and exceptionally delicious. Not very sweet at all. I decided I was going to mail the thank you cards to everyone and I wanted something differant so I printed out his cookie recipe and sent it to everyone so that they could always remember John. And everytime I go home to visit my family we make them and remember my brother. Such goods times and I have had so many people tell me that they do the same thing over John’s Triple Chocolate Chip Cookies. My great niece even drew me a picture of us making the cookies. This is why this is my favorite cookie. So many good memories.
Thanks Madonna, for sharing. I’m giggling about how temperamental chefs can be! I’m so sorry you lost your brother to cancer. I remember bringing cookies to my dad, too, when he was dying of cancer.
Best,
Michelle
I would have to say my favorite cookie of all time is my Famous Milk Chocolate Chip Cookie. I have been trying to perfect my recipe and the method of cooking for a few years, but finally did so last year! It is extremely simple, but the difference in the cookie from others is amazing. When my husband was deployed I would send dozens of cookies to him and his fellow soldiers, and they would be gone within minutes. I don’t know how many times I would get letters and be told from them that they were the BEST cookies that they have ever had. I would constantly get asked to bake more whenever I got to talk my husband. It definitely meant a lot to me to have people who do so much for America, get a little piece of Americana while they are fighting for our freedom. The cookies themselves use natural sugar which is cut back in this recipe, as well as a mixture of whole wheat flour and bread flour which creates a light and airy cookie. I use dark chocolate chunks since they make the cookie so chocolatey and rich! 🙂
Wonderful story, Ashli. Thanks for sharing.
Michelle
My favorite cookie recipe came from a friend that I worked with. I was moving out of state so she baked a batch of cookies for me and brought it to me in a cookie jar. It was an amazing gift and not to mention the small chocolate chip cookies were amazing. I asked her for the recipe and she said it is the regular tollhouse cookie recipe but instead of butter you add shortening. The bottom of each cookie was light colored and not too dark like mine and she said she doesn’t bake them as long as the recipe calls for and to use a light colored pan. It takes a little practice but they are so light and delicious. I will remember that friend forever.
Yum.
Thanks, Rose!