I’ve been making these awesome whole grain chocolate chip cookies for so long now that my whole family just calls them “Jami’s Cookies.” Besides having a perfect texture – crisp on the outside and chewy on the inside – I like them because they have a “secret” ingredient: powdered oatmeal. Paired with whole wheat pastry flour (or spelt) these cookies up the nutritional value with whole-grain goodness.
And yes, I said “nutrition” and “cookie” in the same sentence. I think there are a lot worse things we routinely put in our bodies than a homemade cookie. I know exactly what’s in a homemade cookie, and many of them can be made with whole grains, fruit, and nuts.
Granted, this cookie has chocolate, but I know people who will not bat an eye at eating a chocolate chip waffle smothered in butter and syrup for breakfast, but would be aghast at cookies and milk for the same meal. It’s all about balance, I think. And I believe it’s beneficial to put extra nutrition into all the things we regularly eat, don’t you?
Start by creaming the butter and sugars in a mixer or by hand, but making cookies with a mixer was a revelation to me when I first got my Kitchenaid. The idea that I could be prepping the other ingredients while the mixer mixed! I swear, I think it cut the time in half – it just didn’t seem a big deal to whip out a batch of cookies anymore.
Wait. Maybe that’s not such a good thing…
Add the eggs and the vanilla and mix until smooth. Seems like most cookie recipes, huh? Until…
It’s time to add the oats. Even though there are oats, it does not seem like an oatmeal-chocolate-chip cookie because the oats are powdered into flour first. It’s sort of fun watching the oats change from whole to powdered. It kinda rises from the bottom up.
Yea- it’s the little things around here, folks.
Add the powdered oatmeal to the mixer and blend well.
Add the remaining ingredients except the chocolate chips. Mix completely before adding the chips and nuts, if using. The dough is pretty stiff at this point, another reason to love using a mixer!
I’ve been asked quite a few times how I get my cookies to all look uniformly round. No trick really, I just use a cookie scoop and line the baking sheet with a dark cooking mat I found. I also flatten these cookies a bit because the dough is stiff. When I’m flattening each one I also push any pieces in that are sticking out, giving them a more uniform roundness.
Bake them for only 8 to 8-1/2 minutes until they look pale and puffy (like I tried to show in the picture here). They will not look done, but take them out anyway and let them cool on the sheet for a couple minutes before transferring to a wire rack.
As they cool, they will firm up, but remain soft. They are gooey when hot, but are not when cool, so if you haven’t made cookies like these before, don’t worry- I promise they’ll be perfect.PRINT
Whole-Grain Chocolate Chip Cookies
- 1 cup butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2-1/2 cups whole oats, powdered in a blender
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 cups whole-wheat pastry flour or spelt flour
- 12 oz. (1 bag) chocolate chips (I usually add about another 1/2 cup)
- 1 cup chopped nuts, optional
- In the bowl of a mixer (or a large bowl), cream the butter and sugars.
- Add the eggs and vanilla and mix until light and fluffy.
- Add the powdered oats and mix well.
- Add salt, soda, baking powder, and flour and mix. The dough will be fairly stiff.
- Mix in the remaining ingredients.
- Place golf-ball sizes of dough on a cookie sheet, greased or lined with a baking mat or parchment and slightly flatten.
- Bake in a 375 oven for 8 to 8-1/2 minutes. Do not overbake, they will firm up as they cool, but will remain a soft cookie. Let sit on the cookie sheet for a few minutes before transferring to a wire rack.
Makes about 4 dozen cookies.