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 Weight Watcher friendly. They are super delicious and only 3 Freestyle smart points per cookie.



  • 1 1/3 cups of quick cooking oats or rolled oats
  • 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
  • 2 Tbsp splenda brown sugar blend or sukrin gold
  • 1 tsp of vanilla
  • 5 Tbsp Land o’ Lake light butter made with canola oil or any light butter
  • 1 egg
  • 28 grams Lily’s no sugar added chocolate chips or any no sugar added chocolate chips


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a large mixing bowl beat the butter and brown sugar blend until fluffy and then add the egg, cinnamon and vanilla and beat until smooth. (30 seconds)
  3. In a separate bowl, mix the oats, and self-rising flour with baking soda.
  4. Then using a rubber spatula, fold the oat mixture into the egg mixture. The dough will be crumbly. Then gently fold in chocolate chips.
  5. Using 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. Let the cookies cool on the baking sheet for 5 minutes before removing them.

Servings: Makes 12 cookies/ 3 Freestyle smart points per cookie


These cookies can be kept in an air tight container for 3 days or refrigerate or freeze them for up 2 weeks


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