How to make it

  • Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside.
  • In a large mixing bowl, combine the flour, oats, baking soda, baking powder and salt. Whisk well to loosen up any clumps. Set aside for a minute.
  • In another mixing bowl, combine the oil with the sugars and mix with an electric mixer until creamy. About a minute. Slowly add the egg and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix again with the electric mixer.
  • You should have a thick batter. Fold in chocolate chips. If you need to, add a tablespoon at a time of almond milk to make a nice texture for scooping into balls.
  • Place in fridge for about 10 minutes.
  • Take out of the fridge and with a small cookie scooper, make 12 mounds on each cookie sheet. With wet fingers, press down slightly. The cookies will spread out.
  • Bake one cookie sheet at a time for about 8 to 12 minutes. (Ovens will vary) After 5 minutes, rotate the pan around. When the cookies seem lightly golden, take out and let rest on a wire rack until cool. Then repeat with the other cookie sheet.
  • Notes
  • The cookies will remain soft on the inside and crispy on the outside. A sure winner!
  • Nutrition: calories 111.1, fat 4.1 g, carbs 19.2 g, fiber 1 g, sugars 11.1 g, sodium 56.6 mg, protein 1.2 g, Weight Watcher PointsPlus® 3

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