I participated in a gift exchange over the holidays that resulted in a quite wonderful package arriving at my front door. In it, I got a handknit purple and grey hat, a handknit coffee cup cozie, the book "Wicked Plants", some yummy honey vanilla lip balm, and a Mason jar full of all the mixings needed to make oatmeal chocolate chip cookies. (Ready to bake kits for cookies is by far one of my favorite things to receive).
This past weekend I decided it was time to bake those cookies! However, upon reading the directions my swap partner sent on the jar of cookie mix, I saw that it called for butter and shortening. I did have butter, but I don't keep any Crisco or the like around. Plus, now that I am starting the weaning process with Ruby I am more than a bit nervous that will mean rapid weight gain since I will no longer be burning 500 calories while I watch RHOBH. So I went to the internet to see what I could use as a substitute.
I was happy to see that I could use one item I ALWAYS keep stocked: greek yogurt. (And to make this a complete circle, I should note that I learned this fact on RHONY Bethenny Frankel's website) Evidently, you substitute all the fat for half the amount of greek yogurt. The recipe called for 1/4 cup butter and 1/4 cup shortening, to make a total of 1/2 cup fat needed. So I measured out 1/4 cup greek yogurt with some skepticism.
As it mixed in my KitchenAid, I watched as it went from being very very dry to deliciously moist. Maybe this would work after all.
I baked the cookies following the directions and cooled them on a wire rack.
They looked like any other oatmeal cookie I had ever made. And tasted half decent too. Joe said the parts without chocolate chips tasted like cardboard, but in my experience, it really tasted like an oatmeal bar. I think they would be good for breakfasts on the go or as an afternoon snack. I will definitely be baking more with greek yogurt in the future!