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C is for cookie, and H is for who made them :P

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Cookies! Used some butterscotch chips for some of the semisweet chocolate.

Cakey Chocolate Chip Cookies

1 cup rolled oats
1/2 cup butter, softened
1 cup packed brown sugar
1 tsp baking soda
1/4 tsp salt
1 8-ounce container plain low-fat yogurt
2 eggs
1 tsp vanilla
1/2 cups all-purpose flour
2 cups semisweet chocolate pieces (12 ounces)

1. Place oats in a shallow baking pan. Bake in a 375° oven about 10 minutes or until toasted, stirring once. Place oats in a food processor bowl or blender container. Cover and process or blend until ground. Set aside.

2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt; beat until combined. Beat in the yogurt, eggs, and vanilla until combined. Beat in as much of the flour as you can with the mixer.

3. Using a wooden spoon, stir in the oats and any remaining flour. Stir in chocolate pieces.

4. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the 375° oven for 9 to 11 minutes or until bottoms are light brown. Transfer to a wire rack to cool.

Source: Cook Healthy Today (cookbook)


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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being