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.
*November 2020 Update: This recipe has been on the blog for seven years and we’ve been making it for 10. We’ve updated the recipe with a few tips and tricks as well as added some more flattering pictures. This cookie has powered us through an ultramarathon (true story), backpacking trips, and is what we are making today (election day) so we can chew on something other than our fingernails.*
Whole Wheat Oatmeal Chocolate Chip Cookies
- 1 1/4 C Brown sugar
- 1 1/4 C Granulated sugar
- 1 1/4 C butter softened
- 3 eggs
- 1 tsp vanilla extract
- 1 1/4 tsp baking soda
- 1 1/4 tsp baking powder
- 1 1/4 tsp salt
- 2 1/2 -3 C whole wheat flour
- 2 1/2 C rolled oats
- 2 1/2 C Chocolate Chips Or a mixture of chips. The ones pictured have chocolate chunks and salted caramel chips.
- 1 1/2 C Chopped pecans optional
- Cream butter & sugars until light and fluffy.
- Beat in eggs & vanilla.
- Stir in dry ingredients with the minimal amount of flour. Then add chocolate chips and nuts (if using). If the dough seems really sticky, add a little more flour up to the full 3 C.*
- Stick the cookie dough in the fridge and preheat the oven to 350°F.
- Once the oven is preheated, pull the cookie dough out of the fridge.** Scoop rounded tablespoons (or use a cookie scoop) 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.