Oatmeal chocolate chip cookies are my number one favorite. After many trials and errors, I have finally come up with the perfect whole grain version. Its chewy, chocolatey, and hits the spot even though the sugar is reduced. Warning: although you will be tempted to gobble down the batter (because it is so delicious), do not over-indulge! Eating too many uncooked oats is not fun later.
- 1/2 cup plus 6 tbsp. softened butter*
- 1/3 cup honey
- 3/4 cup dark brown sugar (entirely unrefined, if possible)
- 2 eggs
- 1 tsp. vanilla
- 1 and 1/2 cups whole wheat pastry flour or semolina flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 cups rolled oats
- 1 cup semisweet chocolate chips or chopped dark chocolate
Preheat the oven to 350 degrees and butter two baking sheets. Place the softened butter in a large mixing bowl. If possible, use butter that has been softened from sitting out, rather than microwaving. Add the honey and sugar and blend. Add the eggs and vanilla and blend once more just until combined. In a medium mixing bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet mixture and mix on low or with a wooden spoon briefly to combine. Incorporate the oats and the chocolate chips.
Drop dough by rounded tablespoonfuls onto the cookie sheets. Bake 12 to 15 minutes until golden brown around the edges. Cool for one minute on cookie sheets, then move to a wire rack to cool completely before storing in a sealed container.
About 16 people or 32 cookies
*I actually use salted butter in this recipe because I like the sweet and salty balance of flavors. But if you like the sweetness to stand out more use unsalted butter.