2½cupswhole oatspowdered in a blender until a flour-like consistency
1 teaspoonbaking soda
1 teaspoonbaking powder
2cupswhole-wheat pastry flour or spelt flour
12ounces1 bag chocolate chips
In the bowl of a mixer (or a large bowl), cream the butter and sugars then add the eggs and vanilla and mix until light and fluffy.
Add the powdered oats, salt, soda, baking powder, and whole wheat flour and mix well - the dough will be fairly stiff.
Mix in the chocolate and nuts, if using.
Place tablespoon 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 may not look done, but will firm up as they cool, remaining a soft cookie.
Let the cookies sit on the cookie sheet for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container for a few days or freeze immediately for fresh-tasting cookies anytime.
Nutrition information below is from cookies made with optional walnuts.