Sunday, October 11, 2009

Oatberry Anniversary! 10-02!

Two years ago, I invented a cookie - oatberry yogurt cookies - and they've been super successful ever since. In honor of my yummy invention, I always make sure to bake a batch on the anniversary - October 2nd. I try to make them a few times a year, but I mak it a point to celebrate with 'em on the 2nd.

This year, I decided that in addition to the tradiational cookie recipe, I would develop a healthified version. Now, my original recipe is actually pretty healthy, just a little higher in calories and fat than my mom wanted for her cookies. The originals are full of oats, vanilla yogurt and blueberries - and the new ones kept the same base flavors. To make it a little lighter I swapped some butter and oil for a little more yogurt and a few tablespoons of unsweetened applesauce. Also, I swapped the all-purpose flour for half whole wheat, and lessened the sugar count.

Result: a new wheat-ier oatberry! I was so pleased that the swaps worked, and the new cookie is pretty delicious too... but nothing can beat the original's blueberry muffin-like amazingness. Nothing beats a classic :)


  1. Hi Michelle! I just discovered your blog, it's great! Very inspiring :) And these oatmeal cookies look super yummy, do you mind sharing the recipe?
    Gaby from California

  2. Thanks so much Gaby! I emailed you the recipe - but here it is for anyone else!

    1/2 cup vanilla nonfat yogurt
    1/2 cup sugar
    1/2 brown sugar
    1/4 cup unsalted butter, softened
    1/4 cup canola oil
    1 tsp vanilla
    1 3/4 cup flour
    1 cup oats
    1/2 tsp baking soda
    1/2 tsp salt
    1 cup frozen blueberries

    Preheat oven to 375 degrees
    Combine: yogurt, sugars, butter, oil and vanilla until well blended
    Add flour, baking soda, oats and salt, mix until smooth
    Gently stir in blueberries
    Drop by rounded tablespoons onto an un-greased cookie sheet 2 inches apart
    bake for 14-16 minutes, or until cookies are beginning to brown.
    Let cool for one minute before moving from cookie sheet to a cooling rack.
    Store in airtight container - Makes about 2 dozen cookies

  3. Thank you, thank you, thank you! :) I'll make these and let you know how it went :)
    All the best!