Whole Wheat Chocolate Chip Oatmeal Cookies

Every time I am in the mood to bake, I ask Josh for suggestions, he always gives me the same response, “make your oatmeal chocolate chip cookies.” They are really good cookies, a true classic, but I like to pretend my kitchen is a lab. I love experimenting with new recipes and ingredients. I get bored making the same recipe all of the time. I decided to mix things up and use whole wheat flour to make chocolate chip oatmeal cookies.

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 1/4 cup whole wheat flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 cup dark brown sugar

1/2 cup granulated sugar

1/2 cup butter, softened to room temperature

1 egg

1 1/2 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 Recipes
Malted Whole Wheat Cookies from Cafe Johnsonia
Whole Wheat Raspberry Almond Thumbprint Cookies from Pinch My Salt
Homemade Graham Crackers from Two Peas and Their Pod