No wait, come back. I know what you’re thinking. You’re thinking I’m trying to make chocolate chip cookies healthy. You’re thinking I would adulterate the venerable chocolate chip cookie with whole grains to make it more nutritious so that we can all feel less guilty about having another one . . . or three. I’ve seen it all too many times: pretending a frozen mashed banana is ice cream, making brownies out of beans, and the nobody-will-notice-if-I-sneak-this-applesauce-in-here-instead-of-butter trick.
Rest assured, there is no such tomfoolery going on here. These are real cookies. You may notice the absence of the word “skinny” in the title. That’s on purpose. While I’m sure these do provide some nutritional benefit over the Nestle Toll House variety, the primary reason we’re swapping out the white flour is because it’s just better this way. The oats and whole wheat flour give these cookies an incredible nutty flavor that counterpoints the bittersweet chocolate perfectly. For extra nuttiness, some actual nuts (pecans or walnuts) are a nice addition, but certainly not necessary.
The other thing I really like about these cookies is that they remind me of the chocolate chip walnut cookies from Old Grist Mill, a bakery I would frequent while in college. While not precisely the same, and not necessarily better or worse than their rendition, it’s pretty darn close.
Also, be warned, this makes a lot of cookies. Like four dozen or so depending on how big you make them. That gives you plenty to share if you’re feeling neighborly. Or you could do what we more frequently do, freeze them for later.
Oatmeal Whole Wheat Chocolate Chip Cookies
- 1 1/4 c brown sugar
- 1 1/4 c sugar
- 1 1/4 c softened butter
- 3 eggs
- 1 t vanilla
- 1 1/4 t baking soda
- 1 1/4 t baking powder
- 1 1/4 t salt
- 2 1/2 c wheat flour
- 2 1/2 c oats
- 2 1/2 c chocolate chips
- 1 1/2 c pecans or walnuts, chopped (optional)
- Preheat oven to 350 F.
- Cream butter & sugars until light and fluffy.
- Beat in eggs & vanilla.
- Stir in dry ingredients & then chocolate chips.
- Scoop rounded tablespoons onto an ungreased baking sheet.
- Bake for 8-10 minutes, pull them while they still look slightly underdone but are just starting to brown on the edges.
- Allow to sit on baking sheet for a minute or two before transferring to a cooling rack.
Yield: 4 dozen cookies