These aren’t exactly like the ones I periodically ogle in the Kroger bakery department, but they push all the right buttons without inflicting as much damage — especially if you only bake up as many cookies as you plan to eat and add your own chocolate chips to each cookie separately.
I started with a recipe calling for whole wheat flour and rolled oats, then cut back on the brown sugar and subbed a cup of pumpkin for the butter and egg.
This batch makes about 2 cups of batter — with only 6.5 grams of fat in the whole batch*. How many cookies you get out of that depends on how big you want your cookie.
A 2 tablespoon cookie (like those pictured above) is about 2 Weight Watchers points plus, while a ¼ cup cookie comes out to 4 points. You can add 12 chocolate chips to each cookie for an extra point, or divide them between two cookies. (So two of the cookies pictured above would be 5 points total, including chocolate chips.)
Half a cup of batter makes a giant 8-point cookie, pre-chocolate chips.
Here’s the recipe:
½ cup rolled oats
1 cup whole wheat flour
½ cup packed brown sugar
½ teaspoon soda
¼ teaspoon salt
Stir up all the dry ingredients, then add:
1 cup pumpkin
1 teaspoon vanilla
Add the chocolate chips per cookie, as mentioned above. Bake about 10 minutes at 350 degrees.
*I calculated the 2 cups of batter to contain 1,069 calories, 21.5 grams of protein, 245 carbs, 6.5 grams of fat, and 22 grams of fiber, not including chocolate chips. (Each chocolate chip adds 2.7 calories, no protein or fiber, .4 carb and .13 fat; 12 chocolate chips equal 1 Weight Watchers Point Plus.) To get nutritional information per cookie, divide by the number of cookies you make. However: These totals include nutritional data for the pumpkin, which I omitted when calculating Weight Watchers points totals because pumpkin is considered a zero-point food.