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Oatmeal chocolate chip cookies are super easy to make, and the way I do it, they’re nutritious as well. You don’t have to tell a soul what you put in them. Just fill a plate with fresh-baked cookies, pour a glass of milk, and smile as you watch the cookies disappear.
Hide the Goodies in the Cookies
One thing every southern mama knows is that if the young’uns don’t like the first bite of something, they won’t bother taking a second bite. They might think they have you fooled by making it disappear.
But take my word for it, they’re not eating it if they don’t want to. You can learn a lot by looking under their placemat. Or in the dog dish.
Since you’ll be mixing everything up and baking it yourself, you’ll be able to hide all kinds of things that are good for them. I’ve been guilty of adding steamed and pureed zucchini, squash, carrots, and other veggies to sauces, soups, and sweet treats. And yes, even these cookies.
If you want to use homemade butter, it’s easy enough to make. Get together with your kids or grandkids and whip some up. Here’s a link to show you how: Making Butter at Camp Nana. Or you can buy it already made.
Their hair, skin, bones, and muscles, not to mention their precious little hearts, will thrive and grow on these treats with hidden but healthy additives. And they don’t have to know about it, until they’re old enough to have their own young’uns.
Oatmeal Adds Texture to These Chocolate Chip Cookies
The first thing to remember is that texture is extremely important to young’uns. If something doesn’t feel right on their sweet little tongues, they’re not taking another bite, no matter how much you beg and plead.
For this reason, oatmeal is the ideal ingredient. Its varied texture will disguise other things you choose to put in these cookies. At the same time, it packs a nutritional wallop of its own. In other words, it does double duty.
Oatmeal and Chocolate Chips Hide All Sins in Cookies
Since you’re about to pull a fast one on your young’uns, you might as well do something in advance to make up for it. That’s where the chocolate chips come in. Their sweetness will overpower that pulverized zucchini you added to the batter of these oatmeal chocolate cookies.
Yes, I just told you my secret ingredient. Zucchini is easy to disguise. As long as you have enough other stuff in these cookies, they’ll never know. You can try carrots too, but do so with caution. The last thing you want to do is raise suspicion over all the treats you make.
This is a small batch of cookies. However, if you want to make more, just double all the ingredients on the list.
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- 1 cup rolled oats
- 1/2 cup applesauce
- 1/2 cup chocolate chips
- 1 egg
- 1 Tablespoon butter, melted
- 1/4 cup steamed and pureed zucchini (optional)
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- Preheat oven to 375 degrees.
- Spray small cookie sheet with nonstick cooking spray.
- In a medium bowl, mix melted butter, applesauce, vanilla, baking soda, and salt. If you’re adding zucchini, do it now. Stir the mixture.
- Add rolled oats and chocolate chips. Mix well.
- Spoon tablespoon-size mounds of the mixture onto the cookie sheet.
- Bake for approximately 12 minutes, or until edges are brown.
- Cool for 10 minutes and transfer to a plate.
Zucchini adds more nutrition to these oatmeal chocolate chip cookies. If you don't tell your family you added it, they won't know it's there.
Serving Size2 cookies
Amount Per Serving Calories 300 Total Fat 12g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 5g Cholesterol 54mg Sodium 192mg Carbohydrates 46g Fiber 4g Sugar 29g Protein 6g