We love these chocolate chip cookies made with white whole wheat flour and rolled oats. The oats are ground into a powder in the blender and it gives the cookies an almost nutty taste. The dark brown sugar makes them a little chewy but they are also thick and crunchy. Yum...
Whole Grain Chocolate Chip Cookie Recipe
Slightly adapted from King Arthur Flour.
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup dark brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups old fashioned oats (measured then ground into a powder in a blender or food processor)
2 cups whole wheat flour (I use white whole wheat)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups (12 oz. bag) semi-sweet chocolate chips
Preheat the oven to 375 F. Lightly grease cookie sheets or cover with parchment paper.
Beat the butter, granulated sugar, and dark brown sugar together until fluffy (I mix it in my KitchenAid with the paddle attachment). Add the eggs and vanilla and mix until well blended. Add the ground oats, white whole wheat flour, baking powder, baking soda, and salt to the bowl and mix until it's just combined. Add the chocolate chips and mix gently until they are distributed through the dough.
Drop cookies onto the cookie sheets (I use a 2 tablespoon cookie scoop) about 2" apart. Bake 10-12 minutes until very lightly browned (original recipe calls for 14 to 15 minutes, but in my oven they are way overdone at that point). Cool for a couple of minutes on the sheet and then transfer to a wire rack to cool.
Makes about 4 dozen.