Oatmeal Dark Chocolate Chippers
Makes 50 cookies total
Ingredients
- 2 tablespoons light butter, melted (I used Smart Balance Light Butter and Canola Oil Blend or Smart Balance Light)
- 3 cups old fashioned rolled oats or gluten free oats, see shopping tips
- 1 (14 oz) can fat-free sweetened condensed milk
- 1 cup shredded sweetened coconut
- 1 cup dark chocolate chips, I used Ghirardelli 60% cacao bittersweet chocolate chips
- 1 teaspoon vanilla extract
- Parchment paper for baking, see shopping tips
Instructions
- In a large bowl, add melted butter. Stir in remaining ingredients. Mix well to combine all ingredients.
- 2. Refrigerate batter for at least 30 minutes so it’s easier to handle. The batter is not your typical cookie batter.
- To Bake: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Using a tablespoon, scoop 1 level tablespoon for each cookie and add to pan. When scooped it creates a little blob of batter. You’ll need to squish each cookie together a bit. It does hold together once baked. - Place both trays in oven. Bake for 10 minutes. Rotate trays and bake for an additional 8-10 minutes or until light golden brown. Total bake time, 18-20 minutes. If you have batter left, bake remaining cookies.
- Store cooled cookies in an airtight container or plastic bag. These cookies freeze great, too. In fact, my favorite way to eat them is frozen!
Weight Watchers SmartPoints 3
Weight Watchers POINTS PLUS 2