The other evening I was working on hand stitching part of my newest project (blog post about that coming soon I promise!) and my husband was playing video games. All of a sudden he spins around in his chair and says one simple word, with a big smile on his face and so much anticipation in his voice… “Cookies?” I just had to chuckle and very willing put down my sewing to make my man some tasty oatmeal chocolate chip cookies.

Now what makes these oatmeal chocolate chip cookies more special than other ones you may ask? Its that they’re made without sugar. Yes you heard me right… other than the chocolate chips, there isn’t any sugar in these Oaties. I like to think this makes them a little more guilt free, and yes I’ll just keep thinking that!

Okay so let’s get started with these yummy little guys.

Start by grabbing a large bowl and cream the butter with your mixer. Using softer butter make this much easier.

Measure out your honey. A little trick for measuring honey without a sticky mess on your measuring cup, is to coat it with Canola Oil first! Pour a little oil into your measuring cup, tilt so that the oil covers the whole cup, then pour out the extra. Now pour your honey into the cup….. and when you pour it into the mixing bowl you will be pleasantly surprised at how easy it comes out!!

Beat in the honey.

Add in your room temp egg and vanilla and beat. Please use real vanilla… you’ll be glad you did!

Now it’s time for flour. I use Whole Wheat Flour just to play up the healthy factor even more… sounds great since we’re not adding tons of sugar anyways. Plus, I like the slight nutty flavor that it adds. Feel free to use whatever you have in your cupboard though! Along with the flour add the baking powder, baking soda and spices and stir until mixture is well blended. If you choose to use your electric mixer, remember to start with a low speed or else you will have flour ALL OVER your kitchen! Not that I’m speaking from experience or anything…

Fold in the Oats. Yup this step is pretty straight forward.

Now the pies de resistance (what you’ve all been waiting for), Chocolate Chips! Semi sweet is what I use and of course I use a little more than what the recipe calls for. Shhh don’t tell… I want all of my cookies to have plenty little bits of goodness in them! Stir the tasties in.

Parchment paper is another trick of the trade. If you want almost no clean up after the cookies are done baking. Don’t you just hate it when you have to soak and scrape your cookie sheets? Parchment paper is your savior – you can even reuse the sheets between batches! Just lay it on top of your cookie sheets and you’re good to go.

A small ice cream scooper is perfect for dolling out little drops of goodness on your baking sheets. All of your cookies will be the same size and your fingers stay nice and clean.

These cookies don’t expand too much while baking so you can place them closer together if you want. I can usually fit about 16 per sheet. Bake at 350 degrees for 10-12 minutes or until edges are golden brown. I found that 11 minutes is just about perfect for my oven.

DONE!! But before you gobble them all up you need to let them cool on a wire rack or else they will just fall apart and that’s not good eats! So while you’re waiting, pour yourself a nice cold glass of milk. Now you can enjoy your freshly made tasty Oatmeal Chocolate Chip Cookies. Let me know what you guys think of this healthier version…. enjoy!

Oaties Recipe

1/2 cup butter or margarine, softened (one whole stick!)
1 cup honey
1 egg (room temp)
1 tsp. Vanilla
1 1/2 Cups Whole Wheat Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Cinnamon
1/4 tsp. ground cloves
2 Cups Oatmeal
1/2 cups Chocolate Chips

Preheat oven to 350 degrees. Cream butter in a large bowl. Beat in honey, then egg and vanilla. Stir in flour, baking powder, baking soda, and spices until mixture is well blended. Fold in oats, then chocolate chips. Drop by teaspoon fulls on prepared cookie sheets (sprayed with Pam of using parchment paper). Bake on middle shelf of oven for 10-12 minutes, or until edges are golden brown. Cool on wire racks. Makes 3-4 dozen. Enjoy with nice cold milk