Whole grain chocolate chip oatmeal cookies
Rules of a chocolate chip cookie:
- It must be chewy- Not cake like, not crumbly- just chewy…and soft. With crisp edges. And tasty.
- A perfect chocolate chip cookie always has oatmeal. No negotiating here. 🙂 Likely because they were our standard cookie growing up, but in my books you’ll never ever make a chocolate chip cookie taste perfect without oatmeal.
- Absolutely no milk chocolate chips allowed on account of them being too sweet. Too sweet is definitely a thing with chocolate chip cookies! My personal favourite is a slightly dark (around 60%) chocolate chip. Yum!
- They should be eaten just out of the oven or just out of the freezer. Fresh out of the oven is the ultimate in chocolate chip goodness, but a frozen one comes in at a pretty close second!
Now that we’ve established the rules, how about a recipe? I really wanted to see if it was possible make a chocolate chip cookie jammed packed with nutritious whole grains, without mountains of sugar. Oh, and it had to taste as good as a traditional chocolate chip oatmeal cookie.
One way that I started adding more whole grains into our foods was to take foods (and snacks) that we often make, and began swapping out white flour and grains, and adding in whole grains. It’s a great way to start because the foods are already familiar, and it’s not “new and foreign sounding” to anyone!
Many (enjoyable) batches of cookies later, I think i’ve come across a winning combination for ‘whole grain chocolate chip oatmeal cookies’. I based this recipe off of several similar traditional chocolate chip oatmeal cookies, then started swapping in whole grains and playing around with sugar amounts. As well as trying different amounts of baking powder/soda… And this is it!
I’m actually re-publishing this recipe because the original from last summer wasn’t working faithfully for me anymore. Some more tweaking, and this one hasn’t failed me 🙂 It’s a keeper!
Story time with (whole grain) chocolate chip oatmeal cookies
You can find this recipe featured in tale 4: In Elfdale, where Finn and Penny get to visit the beautiful land where the elves live and learns about whole grains. They meet droplet creatures living under the lake, and dwarfs too!
Nitty gritty details:
So I tried large flake oat. And I tried quick cooking oats.
And loved different things about each of them.
So then I tried the two together. And we have a winner!
These whole grain chocolate chip oatmeal cookies use large flake and quick cooking oats mixed = great texture!
You will also need white whole wheat flour, which is a different variety of wheat than traditional whole wheat. It’s made by grinding white whole wheat grains as opposed to red whole wheat grains. If you don’t have access to white whole wheat flour, it can be replaced with all-purpose. (It’s not super easy to find here in Canada- check Bulk Barn!)
If you want to only bake some of the cookies now, these freeze well as dough balls and can be baked for fresh cookie eating! You’ll need to add a couple of minutes to the baking time.
This recipe also doubles without a problem for anyone who
wants needs more than 16 cookies at a time.
P.s. For more whole grain recipes, have a look at↓
One last tip: If these aren’t going to be eaten within 2 days, I recommend freezing the extras. I actually freeze them if they aren’t going to be eaten immediately out of the oven because (as stated above in the rules) a frozen chocolate chip cookie is a close second to a fresh one!
- ½ cup unsalted butter (at room temp, or just softened slightly)
- ⅓ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla
- ¼ tsp salt
- ½ cup quick cooking oats
- 1 cup large flake rolled oats (sometimes called old fashioned)
- ⅔ cup white whole wheat flour, spooned into measuring cup (can sub all-purpose)
- ½ tsp baking soda
- ½ cup 60% chocolate chips (or your preference)
- Cream butter & sugars well with hand mixer. (several minutes). Don't skimp on the creaming time.
- Add egg and vanilla and mix well.
- Add dry ingredients and mix, then stir in chocolate chips.
- Using a cookie scoop, form dough balls and place on a plate in the fridge.
- Chill dough balls at least 30 minutes - several hours.
- Bake on parchment paper lined LIGHT coloured baking sheet for 9-10 minutes. Cookies will look slightly under baked when you remove them. Let cookies cool 1 minutes on pan before moving to a cooling rack.
From my kitchen to yours, enjoy!