Healthier Oatmeal Scotchie Cookie

After many hours in the kitchen and several cookie taste-tests I have submitted my cookie recipe to Heather for her upcoming cookbook. I'm not sure if I'll be selected or when I'll know more. I will keep you posted.

This is not the recipe I submitted but was a close second. I love oatmeal cookies. Oatmeal scotchies are twice as delicious because of the yummy butterscotch chips in each bite. In this recipe I substituted coconut oil in place of butter, omitted the white sugar, and reduced the brown sugar. In doing so I didn't compromise the taste. These cookies are still sweet and equally delicious.

Enjoy

Healthier Oatmeal Scotchie Cookie

Serves 16

Ingredients:

1 cup (80 grams) old fashioned oats

½ cup (60 grams) whole wheat flour

½ tsp baking soda

1 tsp ground cinnamon

¼ tsp table salt

¼ cup (8 Tbs) coconut oil

½ cup brown sugar, packed

1 large egg

1 tsp vanilla extract

3 Tbs (45 grams) butterscotch chips

• Preheat oven to 350 degrees
• Line a cookie sheet with parchment paper for easy clean up

Directions

• In a small bowl combine oats, flour, baking soda, cinnamon, and salt
• In a larger bowl combine coconut oil and brown sugar. Using an electric mixer cream until incorporated. Add egg and vanilla extract. Mix until incorporated
• Add dry ingredients slowly. Mix until combined. Mixture will be slightly thick
• Fold in butterscotch chips
• Spoon by tablespoon, or use a melon baller, onto cookie sheet leaving about one inch spacing between cookies
• Bake for 12 minutes. Cookies should look firm and just barely start to turn brown around the edges.
• Let cool two minutes than move to wire rack to cool completely

Weight Watchers: 2 PPV per cookie