With a combination of rolled oats, whole wheat pastry flour and all-purpose flour, these healthy chocolate chip cookies strike a nice balance between whole-grain virtue and traditional flavor. If you want to really boost the flavor, try making them with our DIY Ghee instead of regular butter. It takes the flavor and texture to a whole new level. You can change these cookies in any number of ways–substitute raisins or dried cherries for the chocolate chips, use different nuts, etc. When I have dried blueberries on hand, I’ll throw them in along with the chocolate chips and nuts. Have fun with it!
The dough for these cookies comes together in less than 15 minutes, and chilling it for at least 30 minutes before baking allows the oats and whole wheat pastry flour to absorb moisture for better texture. You can make the dough and chill it up to 3 days in advance.
- 1/2 cup (1 stick) unsalted butter OR 4 ounces DIY Ghee, softened
- 1/4 cup + 2 tablespoons granulated sugar
- 1/4 cup + 2 tablespoons brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup rolled (old-fashioned) oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips
- 1/4 cup chopped walnuts
Combine butter or ghee and sugars in a large bowl; beat with a mixer until smooth and fluffy. Beat in egg and vanilla.
Whisk together the flours, oats, baking soda and salt. Add flour mixture to sugar mixture; beat until thoroughly combined. Fold in the chips and nuts. Chill mixture 30 minutes to overnight.
Preheat oven to 350 degrees F.
Drop dough by level tablespoons 2 inches apart onto 2 baking sheets lined with parchment paper. Bake for 16 minutes, rotating pans halfway through. Cool 2 minutes on pans. Transfer to wire racks; cool completely.
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