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- 3/4 cup canola oil (175 mL)
- 1 egg (1 )
- 1/4 cup white sugar (60 mL)
- 1/2 cup brown sugar (125 mL)
- 2 tsp vanilla (10 mL)
- 3/4 cup whole wheat flour (175 mL)
- 3/4 cup all-purpose flour (175 mL)
- 1/4 tsp salt (1 mL)
- 1 tsp baking powder (5 mL)
- 1/2 tsp baking soda (2 mL)
- 1 cup rolled oats (250 mL)
- 1 1/4 cups semi sweet chocolate chips (310 mL)
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- Preheat oven to 350ºF/180ºC.
- In large bowl, whisk together canola oil, egg, white sugar, brown sugar and vanilla until well combined.
- In second bowl, combine whole wheat flour, all purpose flour, salt, baking powder and baking soda. Add dry ingredients to canola oil mixture, along with oats and chocolate chips. Using large spoon, mix all ingredients together, just until moistened.
- Using a levelled 1 Tbsp (15 mL) measure, portion out cookies on parchment-lined cookie sheets about 2” (5 cm) apart. Flatten slightly with a fork.
- Bake for 10 to 12 minutes or until cookies are golden brown. Cool cookies about 5 minutes on baking sheets. Transfer to wire racks to cool completely.
Judy’s Chocolate Chip Cookies
Make this your go-to chocolate chip cookie recipe – crunchy on the outside and moist on the inside. Use whole wheat flour as a healthy alternative. It's high in fibre! Recipe courtesy of Judy!
- Makes
- 32-36 cookies
Nutritional Analysis
- Serving Size
- 1
- Servings
- 36
- Calories
- 126
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Cholesterol
- 5 mg
- Sodium
- 48 mg
- Carbohydrates
- 15 g
- Fiber
- 1 g
- Sugars
- 9 g
- Protein
- 2 g
- Potassium
- 19 g
