makes about 1 1/2 dozen cookies
3/4 C. old-fashioned oats
1 C. whole wheat flour (I used soft white wheat)
1/2 tsp. baking soda
1/2 tsp. salt
1/4 C. unsalted butter, softened
1/4 C. canola oil
1/3 C. white sugar (I took out 1 Tbsp. and added 3/4 tsp. stevia)
1/3 C. brown sugar (I took out 1 Tbsp. and added 1 Tbsp. date sugar)
1 large egg
1 tsp. vanilla
1 C. chocolate chips (I used 1/2 C. Reeses Pieces and 1/2 C. sugar free chocolate chips)
1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper or spray with cooking spray
2. Grind oats in a blender or food processor until fine. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with electric mixer until fluffy. Add oil, sugars, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
3. Roll the dough into small balls and place 1-2" apart on baking sheet. Bake for 13-15 minutes util firm around the edges and golden on top. Cool for 2 minutes, then transfer to wire rack to cool completely.