Updated April 28, 2011 I wasn’t sure how the whole wheat flour would affect the cookies, but they turned out great! I think I love these even more than my standard recipe. The cookies were crisp on the edges and soft and chewy in the middle. The whole wheat flour added a slight nutty and wholesome flavor. Josh wasn’t home when I baked these, so I asked him to guess the “secret ingredient.” He is not very good at this game, he was guessing everything but whole wheat flour. When I told him I used all whole wheat flour, he was surprised. The cookies are not dense or “healthy” tasting, they are just delicious:) Whole Wheat Chocolate Chip Oatmeal Cookies (Printable Recipe)
1 ¼ cup whole wheat flour ½ tsp baking soda ½ tsp baking powder ½ tsp salt ½ cup dark brown sugar ½ cup granulated sugar ½ cup butter, softened to room temperature 1 egg 1 ½ tsp vanilla 1 T milk (I used skim) 1 cup rolled oats 1 cup semisweet chocolate chips
– Preheat the oven to 350 degrees. – Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside. – Using a mixer, cream the sugars with the softened butter for about two minutes. – Add in the egg, vanilla, and milk. Mix until smooth. – Slowly add the dry ingredients into the wet ingredients, with the mixer on low. Mix just until flour disappears. Don’t over mix. – Stir in the oats and chocolate chips by hand. – Form rounded cookie dough balls, using about 1 T of dough. Place dough balls on a cookie sheet lined with parchment paper or a Silpat. – Bake cookies for 11-12minutes or until lightly golden around the edges. Let cookies sit on the cookie sheet for a couple of minutes to set up. Then move to a cooking rack. Makes around 2 dozen cookies.
If you like these cookies, you might also like:Whole Wheat Cranberry Cookies from Andrea’s RecipesMalted Whole Wheat Cookies from Cafe JohnsoniaWhole Wheat Raspberry Almond Thumbprint Cookies from Pinch My SaltHomemade Graham Crackers from Two Peas and Their Pod
