Oatmeal Chocoloate Chip Bites

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I purposely left out the word “cookie” from these cute bites because they are healthier than cookies in my cookbook. This recipe contains three whopping cups of old-fashioned oatmeal. Two of my four children aren’t huge fans of piping hot bowls of oatmeal, but they never know it’s hidden in these good for you bites. They can be cut into mini-bites like above, cut into bigger squares or bars if you like. It’s a great snack, dessert, treat or breakfast (I would allow mine to have them with milk for breakfast). This recipe is 3/4 cup less sugar than my whole wheat chocolate chip cookies and probably less sugar per serving than most store-bought sweetened cereals.

Oatmeal Chocolate Chip Bites

Ingredients:

1 cup softened butter (2 sticks)

3/4 cup brown sugar, packed

1/2 cup granulated sugar

1 egg

1 teaspoon vanilla

1- 1/2 cups unbleached all-purpose flour

1 teaspon baking soda

1/4 tsp. kosher salt

3 cups old-fashioned rolled oats

1 cup semi-sweet chocolate chips

Directions:

Cream butter, sugars, egg and vanilla well. Stir in flour, salt and baking soda. Gradually stir in oats. Dough is stiff. Add chocolate chips and stir from the bottom incorporating chips throughout. Press cookie dough in a greased 9×13 baking dish. Flatten with slightly wet palms to press and compact. Bake at 350 for twenty-five to thirty-minutes or until lightly brown and cookies are set in the middle. Cool for at least twenty minutes before cutting.

I substituted white whole wheat flour which made these a little drier, but healthier. Pastry flour is your best bet or sub half white whole wheat flour and unbleached all-purpose flour. I also used the Ghiradelli bittersweet chips with less sugar, which made these not as sweet. They turned out similar to a granola bar sweetness, with a drier cookie texture. Go for all-purpose flour if you want a softer cookie texture. You can also add 1/4 cup more brown sugar and more semi-sweet chips if you prefer sweeter.

These are freezer friendly. I like to make two batches and freeze an entire batch for future treats or quick snacks. I made the batches separately in my kitchen aid mixer. There was no need to wash the bowl because the ingredients were the same. I have enough room in my oven for two 9×13 pans so why not save myself time, money and energy.

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I freeze mine in larger pieces to keep from and falling a part. I cut them in smaller portions when I thaw.

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I wrap them in labeled foil and place in a gallon size ziploc bag.

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I place slip two of this size in a bag.

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I thaw for twenty-four hours and I have oatmeal bites for a picnic, lunch treats, dessert or potluck treat.

What desserts do you like to freeze?

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