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Weight Watchers Oatmeal Chocolate Chip Cookies

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I absolutely love a good oatmeal cookie. I recreated this recipe using a recipe I had in my recipe file (before the days of Pinterest) to make them more WW-friendly. Enjoy!

Weight Watchers Oatmeal Chocolate Chip Cookies

SERVINGS: MAKES 12 COOKIES

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2-3 PersonalPoints™ per cookie*
*This number shows the PersonalPoints™ range. The points will vary depending on your individual plan.

HOW DO I MAKE THESE OATMEAL CHOCOLATE CHIP COOKIES?

  • First, you must preheat the oven to 350 degrees then line a baking sheet with parchment paper.
  • Beat the butter and brown sugar blend in a large mixing bowl until fluffy and then add the egg, cinnamon and vanilla and beat until smooth. (30 seconds)
  • Then mix the oats and self-rising flour with baking soda in another bowl.
  • By using a rubber spatula, fold the oat mixture into the egg mixture. The dough will be crumbly. Then gently fold in chocolate chips.
  • Then Use a standard tablespoon measuring spoon and place them on the cookie sheet about 1/2 inches apart.
  • Bake the cookies for 12-14 minutes.
  • And now just let the cookies cool on the baking sheet for 5 minutes before removing them.

Oatmeal Chocolate Chip Cookies Ingredients

Weight Watchers Oatmeal Chocolate Chip Cookies

INGREDIENTS:

  • We need 1 1/3 cups of quick-cooking oats or rolled oats
  • In this recipe, we’ll need 1/3 cup of self-rising flour or you can use all-purpose flour and add 1/2 tsp baking powder and a dash of salt
  • 1/4 tsp baking soda
  • 1 tsp ground cinnamon
  • Also, we need 2 Tbsp brown sugar substitute ( I always use LAKANTO GOLDEN MONK-FRUIT SWEETENER)
  • 1 tsp vanilla extract
  • Use 5 Tbsp Land o’ Lake light butter made with canola oil
  • 1 egg
  • We’ll need 28 grams LILY’S or any no sugar added chocolate chips

DIRECTIONS:

  1. First, you must preheat the oven to 350 degrees then line a baking sheet with parchment paper.
  2. Beat the butter and brown sugar blend in a large mixing bowl until fluffy and then add the egg, cinnamon and vanilla and beat until smooth. (30 seconds)
  3. Then mix the oats and self-rising flour with baking soda in another bowl.
  4. By using a rubber spatula, fold the oat mixture into the egg mixture. The dough will be crumbly. Then gently fold in chocolate chips.
  5. Then Use a standard tablespoon measuring spoon and place them on the cookie sheet about 1/2 inches apart.
  6. Bake the cookies for 12-14 minutes.
  7. And now just let the cookies cool on the baking sheet for 5 minutes before removing them.

NOTES

SERVINGS: MAKES 12 COOKIES

2-3 PersonalPoints™ per cookie*
*This number shows the PersonalPoints™ range. The points will vary depending on your individual plan.

I love to take these cookies to another level by adding 2 tablespoons of my favorite low-point ice cream in-between two of these Oatmeal Chocolate Chip Cookies. WOW! Now I have a delicious and amazing Ice Cream Sandwich!! Enjoy!!

RELATED RECIPE: One Point Weight Watchers Peanut Butter cookies

Yield: 12

Weight Watchers Oatmeal Chocolate Chip Cookies

Weight Watchers Oatmeal Chocolate Chip Cookies

I absolutely love a good oatmeal cookie. I recreated this recipe using a recipe I had in my recipe file (before the days of Pinterest) to make them more WW-friendly. Enjoy!

Prep Time 5 minutes
Cook Time 12 minutes
Additional Time 2 minutes
Total Time 19 minutes

Ingredients

  • We need 1 1/3 cups of quick-cooking oats or rolled oats
  • In this recipe, we'll need 1/3 cup of self-rising flour or you can use all-purpose flour and add 1/2 tsp baking powder and a dash of salt
  • 1/4 tsp baking soda
  • 1 tsp ground cinnamon
  • Also, we need 2 Tbsp brown sugar substitute ( I always use LAKANTO GOLDEN MONK-FRUIT SWEETENER)
  • 1 tsp vanilla extract
  • Use 5 Tbsp Land o’ Lake light butter made with canola oil
  • 1 egg
  • We'll need 28 grams of LILY’S or any no sugar added chocolate chips

Instructions

  1. First, you must preheat the oven to 350 degrees then line a baking sheet with parchment paper.
  2. Beat the butter and brown sugar blend in a large mixing bowl until fluffy and then add the egg, cinnamon and vanilla and beat until smooth. (30 seconds)
  3. Then mix the oats and self-rising flour with baking soda in another bowl.
  4. By using a rubber spatula, fold the oat mixture into the egg mixture. The dough will be crumbly. Then gently fold in chocolate chips.
  5. Then Use a standard tablespoon measuring spoon and place them on the cookie sheet about 1/2 inches apart.
  6. Bake the cookies for 12-14 minutes.
  7. And now just let the cookies cool on the baking sheet for 5 minutes before removing them.

Notes

2-3 PersonalPoints™ per cookie*

*This number shows the PersonalPoints™ range. The points will vary depending on your individual plan.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 168Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 134mgCarbohydrates: 24gFiber: 2gSugar: 6gProtein: 4g

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