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| Tray of Brown Butter Oatmeal Chocolate Chip Cookies |
I recently met with a couple of cracker-jack dietitians and among other things we discussed foods that have a low Glycemic Index. While snacking on edamame was discussed, chocolate chip cookies were not--I've been researching how to make a healthier chocolate chip cookie. From what I can tell, being new to low GI cooking, these chewy, rich oatmeal cookies seem to fit the bill (Splenda vs sugar, butter, whole wheat, oat bran, brown rice, oats, walnuts and even chocolate) and they're pretty filling. I made the first tray with no nuts and my daughter commented that the combo of ingredients still made it seem like the cookie had nuts. Everybody who tried the cookies liked them.
Note: I've tried some other chocolate chip cookie recipes. If you are looking for a solid mainstream chocolate chip cookie try the Guittard Chocolate Chip Pan cookies these cookies became a family favorite. I also baked Gluten Free Chocolate Chip cookies, but the Brown Butter Oatmeal Chocolate Chip Cookies give the Guittard cookies a run for the money, the same chocolate chips are in both recipes...
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| Brown Butter Oatmeal Chocolate Chip Cookie |
Brown Butter Oatmeal Chocolate Chip Cookies (low GI)
1 C butter (browned)
1 C Splenda brown sugar
1/2 C Splenda white sugar (could probably go to 1/4 C)
2 t vanilla
2 eggs
1 C brown rice (cooked)
1/2 t salt (kosher)
1 1/2 t baking soda
1/2 t baking powder
1/4 C High Fiber Oat Bran Hot Cereal (dry)
1 - 1 and 1/2 C toasted oatmeal (I toasted the oatmeal in a dry pan)
2 C whole wheat pastry flour (I used Bob's Red Mill Whole Wheat Pastry Flour. Keep an extra 1/4 C flour handy in case the dough is too soft)
1 C walnuts (chopped and optional)
1 pkg Guttiard milk chocolate chips (11 oz)
Here's how to put them together:
Put the brown rice on to cook (if you don't have leftovers, this takes about 45 minutes). Work on browning the butter. When the butter has browned I put it in the fridge until I was ready to make the dough--the butter will probably still be liquid and that worked out okay. Then toast the oats. In one bowl cream the butter, and the Splenda brown sugar, and Splenda white sugar, the vanilla, eggs and salt. Next add the brown rice and stir to combine. In a separate bowl combine the baking soda, baking powder, oat bran, rolled oats and the whole wheat pastry flour. Pour the dry ingredients into the wet and stir to combine. Last of all stir in the chocolate chips and walnuts. Use a cookie dough scoop to scoop out the dough and place on the cookie sheets. Bake at 350 for 10 minutes or until the edges begin to brown.
Note: 3/24/15 - The brown rice will get crunchier within 24-hours. Unfortunately it doesn't seem to stay in it's cooked state even when the cookies are stored in a plastic bag. This said the cookie stays moist and the rice creates an interesting crunch.
The Great Chocolate Chip Cookie Research Project: Here are a few of the sites I used to research while pulling this recipe together. Thanks to all of these bakers for sharing what they're doing! It really helped me figure out how to combine all of these ingredients! I wasn't sure what the brown rice would do having never baked with it, but Dining with Alice was successfully baking with wild rice. Half Baked Harvest convinced me I could use more vanilla (they use 4 t!), while PJ Hamel and Joy the Baker got serious by browning the butter for their cookies. The great how to on browning butter from Serious Eats was super helpful and the All Recipes how-to on Perfect Cookies explained why baking powder would make the cookies puffy. I've linked the articles on toasting the oats, browning the butter and low GI and chocolate above.
Here's how to put them together:
Put the brown rice on to cook (if you don't have leftovers, this takes about 45 minutes). Work on browning the butter. When the butter has browned I put it in the fridge until I was ready to make the dough--the butter will probably still be liquid and that worked out okay. Then toast the oats. In one bowl cream the butter, and the Splenda brown sugar, and Splenda white sugar, the vanilla, eggs and salt. Next add the brown rice and stir to combine. In a separate bowl combine the baking soda, baking powder, oat bran, rolled oats and the whole wheat pastry flour. Pour the dry ingredients into the wet and stir to combine. Last of all stir in the chocolate chips and walnuts. Use a cookie dough scoop to scoop out the dough and place on the cookie sheets. Bake at 350 for 10 minutes or until the edges begin to brown.
Note: 3/24/15 - The brown rice will get crunchier within 24-hours. Unfortunately it doesn't seem to stay in it's cooked state even when the cookies are stored in a plastic bag. This said the cookie stays moist and the rice creates an interesting crunch.
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| Cookies baking at 350 degrees. |
The Great Chocolate Chip Cookie Research Project: Here are a few of the sites I used to research while pulling this recipe together. Thanks to all of these bakers for sharing what they're doing! It really helped me figure out how to combine all of these ingredients! I wasn't sure what the brown rice would do having never baked with it, but Dining with Alice was successfully baking with wild rice. Half Baked Harvest convinced me I could use more vanilla (they use 4 t!), while PJ Hamel and Joy the Baker got serious by browning the butter for their cookies. The great how to on browning butter from Serious Eats was super helpful and the All Recipes how-to on Perfect Cookies explained why baking powder would make the cookies puffy. I've linked the articles on toasting the oats, browning the butter and low GI and chocolate above.
- Half Baked Harvest: Mom's Simple Oatmeal Chocolate Chip Cookies...
- King Arthur Flour: Brown Butter Chocolate Chip Cookies with Pecans
- Joy the Baker: The Best Brown Butter Chocolate Chip Cookies
- Dining with Alice: Wild Rice Cookies
- All Recipes: Perfect Cookies
- Betty Crocker: Best Whole Wheat Oatmeal Raisin Cookies
- The Healthy Chef: Banana + Oatmeal Cookies
Source for this recipe and mashup of ingredients? Suzanne Nikolaisen
Take care! I hope you enjoy the cookies if you bake them!
Update: 8/19/15 - This has become a favorite cookie at our house! :)
Suzanne
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Update: 8/19/15 - This has become a favorite cookie at our house! :)
Suzanne
Cookbook Bites
Subscribe to Cookbook Bites (Google, Twitter, Yahoo!, AIM)
Get posts right to your inbox (Subscribe right below my pic)
