For a long time I’ve searched for a good whole grain chocolate chip cookie recipe, struggling to find something that didn’t produce dry, cakey or puffy cookies. Finally, I found one that I love, that results in thin cookies that are crispy on the edges and chewy in the center. I love to bake them a few at a time and freeze the rest, so warm, fresh-from-the-oven cookies are never far from reach.
It’s based on these WOW cookies from Bob’s Red Mill (which are vegan, BTW – my recipe is not). In addition to using 100% whole grain wheat flour and a hearty amount of whole grain oats, it also replaces a lot of the butter with extra virgin olive oil. There is, of course, still quite a bit of sugar, because, these are, after all, still cookies. Moderation, people.
They’re a great recipe to try with the Hot Cakes Smoked Chocolate Chips we recently featured.
1-1/2 cups light brown sugar
2-1/2 cups whole wheat pastry flour
1/4 cup unsalted butter
2/3 cup milk (prefer whole, but skim is ok)
1/3 cup + 3 tbsp extra virgin olive oil
2 tsp vanilla extract
1-1/4 cups old fashioned rolled oats (quick oats are ok too if that’s all you have)
1 tsp baking powder
1 tsp baking soda
1 cup chocolate chips
Cream together butter, oil and sugar
Add in milk and vanilla
In a separate bowl, mix together flour, oats, baking powder & soda
Stir dry ingredients into wet ingredients.
Add chocolate chips
Mix everything until just blended
Refrigerate for 20 minutes
Place by the tablespoon on a greased cookie sheet (important to grease as they stick!)
NOTE: At this point, I like to freeze the ones I am not going to eat right away – put them on parchment paper, freeze in drop form for about an hour. Once frozen, put in a freezer bag. When ready to cook, take out and cook right out of freezer, cooking for an extra few mins, or let thaw for a bit before cooking.)
Bake at 350°F for about 10 minutes.
NOTE: it is important to bake these cookies all the way through – with many recipes, I like to undercook them a bit, but that doesn’t work well with these. For best results, cook ’em until they are fully set in the center, let cool for 5-8 mins, then serve w/ cold skim milk.