Oatmeal Chocolate Chip Cookies

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Oatmeal Chocolate Chip Cookies by Lauren Cook
Story and Photos by Tawny Davis

When thinking about her favorite foods, Lauren Cook, sophomore criminal justice major, wants to curb her sweet tooth with a chocolate chip cookie. Not wanting the extra sugar and aiming to make a healthier option, she decides to make oatmeal chocolate chip cookies which are dairy free, gluten free and vegan.
Her dream job is to become a professor—a desire that helped her choose this dish because she wants to create something that is sharable, but also healthy to eat.
“I actually love all types of food out there, but I love healthier options because there are just some days where I don’t want to feel like I’m eating just pure sugar,” Cook says.
“However, there are days where I just want pure chocolate.”
Cook decided on her cookies to share with her friends because St. Mary’s “homey and small vibe” makes her feel like everyone can come together and share.
“I chose this dish because they are easy to make and you can share with all your friends and family,” Cook says.
“Anyone can make them and add whatever they want to it to make it their own dish.”
Cook says that this is an easy dish to make because it is made up of a few ingredients and any topping or other ingredient of choice can be added easily.
“You can make it your own and it just involves mixing and making them into balls,” she says.
Cook’s secret is to use dark chocolate on top of regular semi-sweet chocolate because it is the healthier better option.
“The end result should be amazing because it is awarding to know that you created this dish for you and your friends,” she concludes.
Ingredients
• 1 cup of oats
• 2 bananas
• 3 tbsp of chocolate chips (or more if desired)
Directions
1. Preheat the oven to 350 degrees.
2. In a bowl combine mashed bananas, oats and chocolate chips
3. Spoon tablespoons of mixture onto cookie sheet
4. Bake 14 minutes until edges are brown
Makes 12 cookies.

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