Whole wheat flour gives these chocolate chip cookies their full flavor to accompany the perfect chewy centers and crisp edges.
By Kimberly Killebrew
Whole Wheat Chocolate Chip Cookies
For those who prefer to use the stand mixer to make the cookie dough: Use the paddle attachment to cream the butter and sugar, then add the eggs and vanilla extract and beat until combined. Then add the baking soda, salt, flour – mix that until thoroughly combined. Then add the oats, then add the chocolate chips.
Author: Kimberly Killebrew
Recipe Type: Dessert
Serves: 3 dozen
- 2¼ cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup white sugar
- ½ cup firmly packed brown sugar
- 2 sticks butter (1 cup), at room temperature
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup rolled oats
- 1½ – 2 cups semisweet chocolate chips
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, cream the butter and sugars until pale in color and fluffy in texture. Add the eggs and vanilla extract and beat until combined.
- In a separate bowl, combine the flour, baking soda, salt.
- Add the flour mixture to the butter mixture and beat until combined. Add the oats and use a wooden spoon to stir until combined. Add the chocolate chips and stir until combined.
- Drop the cookie batter onto a cookie sheet using an ice cream scoop or spoon, in about 1-inch rounds. Bake for 8-10 minutes.