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Chocolate Chip Oatmeal Cookies

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A plate of chocolate chip oatmeal cookies and two tall glasses of milk
Prep Time: 
35 minutes prep time
Number of Servings: 
Makes 3 dozen cookies
Recipe Source: 
Baking With Whole Grains by Valerie Baer ($22.99, Good Books, 2015)

Ingredients

  • 1⁄2 cup (1 stick) unsalted butter, room temperature
  • 1⁄2 cup brown sugar, packed
  • 1⁄2 cup sugar
  • 1 large egg, room temperature
  • 1⁄2 tsp vanilla extract
  • 1 cup rolled oats
  • 1⁄2 cup whole-wheat pastry flour
  • 1⁄2 cup whole-wheat bread flour
  • 1⁄2 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1⁄2 tsp salt
  • 1⁄2 cup unsweetened cocoa powder
  • 6 oz (60-percent cacao) chocolate chips
  • 3⁄4 cup chopped walnuts or pecans, toasted lightly for extra flavor

Directions

  1.  In a mixing bowl, cream together butter and sugars. Beat in egg and vanilla.
  2.  Place rolled oats in blender or food processor. Grind until powdery. Now you have oat flour.
  3.  In another mixing bowl, mix oat flour, both whole-wheat flours, baking powder, baking soda, salt, and cocoa powder.
  4.  Stir flour mixture into butter mixture by hand. The dough will be stiff. Add chocolate chips and nuts. Stir again—the dough is very stiff!
  5.  Use a cookie scoop to make 1 tablespoon-sized balls. Place on a parchment-lined baking sheet.
  6.  Bake in a preheated 350° oven for 10–13 minutes, until edges are set up and middle is slightly gooey. Allow cookies to sit on baking sheets for 2 minutes before removing to a wire rack to finish cooling.

Notes

These cookies are quite rich with chocolate. If you prefer a milder chocolate flavor, omit the dark cocoa powder and grate a 6-ounce milk chocolate bar on a fine grater or zester, and stir that in, instead.

Nutrition Info: 
2 cookies: 175 calories, 3 g Protein, 25 g Carbohydrates, 3 g Fiber, 8 g Total fat (5 g sat, 3 g mono), 50 mg Sodium, ★★ Manganese, ★ Copper

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