Charlie and I were at Trader Joe’s the other day and among our purchases was a big bag of oat bran. I’d never bought oat bran before, but since Heather uses it in these delightful blueberry bran muffins, I figured it was a good idea to have some on hand. Plus, I always enjoy baking with new grains. I wanted to make cookies today, so I started researching oat bran cookie recipes. I landed on this one from cdkitchen, and got out my baking bowls. I tweaked the recipe a bit, using white whole wheat flour and Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips. I also omitted the raisins and walnuts, though feel free to add a 1/2 cup of each if you so desire.
These cookies are delicious! The oat bran and brown sugar give them a nutty sweetness and the rolled oats lend a pleasing chewy texture. The batter also makes a ton of cookies if you scoop them out using a tablespoon. I made two dozen and then froze the rest of the batter for another day when I’m craving a sweet snack. Each cookie clocks in at just under 100 calories with 5 grams of fat, so they aren’t super unhealthy either.
Dark Chocolate Chip Oat Bran Cookies (adapted from cdkitchen)
3/4 cup canola oil
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cup rolled oats
1 1/2 cup oat bran
1 cup white whole wheat flour
/2 teaspoon salt
1/2 teaspoon baking soda
1 cup dark or bittersweet chocolate chips
Preheat oven to 350 degrees. Beat oil, sugar, eggs, and vanilla. Add oats, oat bran, flour, salt, and soda. Stir to blend well. Add chocolate chips and nuts if you are using. Stir to blend evenly. Drop by tablespoons onto ungreased cookie sheet. Bake 12 to 15 minutes. The cookies should not brown much. Remove to rack for cooling.