Super Tasty Oatmeal Chocolate Chip Cookies

Super Tasty Oatmeal Chocolate Chip Cookies – that are, amazingly, also pretty good for you!

Preheat Oven to 350 degrees

In a gallon sized ziploc bag, combine the following Dry Ingredients:

* 1 cup whole wheat flour (I use Prairie Gold by Wheat Montana when I bake, because it’s naturally sweeter than most whole wheat flours)
* 1 cup old-fashioned oats
* 1 tsp baking soda
* 1/2 tsp sea salt
* A shake or two of cinnamon (1/4 to 1/2 tsp)
* 3/4 cup nestle mini-morsels (use more or less, based on your preference)

Shake it up, set it aside.

Then get out your medium/large bowl and put in the following “Wet” Ingredients, stirring between each addition until just combined:

* 6 Tbsp unsalted butter, softened
* 3/4 cup firmly packed brown sugar
* 1/2 cup banana puree (one regular banana = 1/2 cup puree)
* 1/2 cup zucchini puree (one large fresh or about a cup of frozen, sliced = 1/2 cup)
* 1 large egg white*

Dump in the baggie of dry ingredients, mix until it’s all moistened.

Lightly spray two cookie sheets with cooking spray.

I use either a melon baller (for kid-sized cookies) or my Tablespoon to scoop the dough and drop it onto the cookie sheets, about a half inch apart.  I mash them down a little with the scoop, because they don’t expand much.

Bake them for 12-14 minutes.  They’ll still be soft, but slightly golden.

Pull them out of the oven and let them sit for a few minutes before moving them to a rack to cool.

Just a warning, though – around here, they last less than two hours.  Double the batch if you want them to stick around for any amount of time!  They are seriously the most delicious cookies I’ve ever eaten. 

Also, while I was breastfeeding?  They increased my milk supply. 

They are MAGIC COOKIES! *insert jazz hands here*

* When Blythe was allergic to eggs, I mixed the following in a bowl to replace the egg white:
1 1/2 Tbsp water
1 1/2 Tbsp oil
1 tsp corn-free baking powder

Tastes just as good!