Whole wheat flour gives these chocolate chip cookies their full flavor to accompany the perfect chewy centers and crisp edges.
By Kimberly Killebrew
- 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.
Raised in Western Europe, widely traveled, and currently residing near Seattle with her husband and children, Kimberly loves preparing and experimenting with a large range of flavors and cuisines. This is reflected in her food blog, The Daring Gourmet, where she invites all to “tour the world through your taste buds.” Passionate cook, recipe developer and photo enthusiast, her culinary repertoire includes everything from gourmet to simple comfort food, and, as she puts it, “simply downright good eats.”