Fall is here! The leaves are falling. The air is crisp. Time to get out the sweatpants and oversized sweaters and cook. And eat, hence the sweats and oversized sweaters. I’ll see you in Spring with some lovely salad recipes. But for now…
I have been in the mood for a good chocolate chip cookie. Not a Toll House mood though. They’re good, but not quite what I was looking for. I’m talking about something with a little more substance.
These totally fit the bill. Whole wheat flour and oatmeal give them a rich, nutty flavor and a bit of a chewy texture. Now, I’m not toting these as “healthy” by any means, and I may have had more than a few but really, whole wheat and oatmeal? That’s got to count for something, right?
These are easily one of the best chocolate chip cookie recipes I’ve tried. I would definitely make them again.
Here’s the recipe from Mel’s Kitchen Cafe, a great site with some great recipes. The only change I made was I reduced the chips a bit and added a cup of walnuts. I’m sure these would be great switching the chips for raisins.
Whole Wheat Chocoplate Chip Cookies
1 1/4 c. unsalted butter, room temperature
1 1/4 c. brown sugar
1 1/4 c. sugar
1 1/4 tsp. Baking Powder
1 1 /4 tsp. Baking Soda
1 tsp. Vanilla
1 1/4 tsp. Salt
2 1/2 c. White Whole Wheat Flour
2 1/2 c. Quick Cooking Oats
2 c. Semi Sweet Chocolate Chips
1 c. chopped walnuts
Preheat oven to 350 degrees.
Cream butter and sugars together. Beat in eggs and vanilla. Mix in dry ingredients until incorporated and stir in chips and nuts.
Scoop rounded tablespoons of batter onto greased or lined cookie sheets for 10 minutes. Remove to cooling rack.