Whole Wheat Oatmeal Chocolate Chip Cookies

Whole Wheat Oatmeal Chocolate Chip Cookies Recipe

I'm pretty sure the last thing anyone needs is another oatmeal chocolate chip cookie recipe. I mean, the sense I get is that most people have their OMG favorite recipe, and tend to stick with it. Except, perhaps, for those times when you're lured away by an off-beat recipe incorporating something like corn flakes, or, I don't know - toffee. But those are just flings, right?

Whole Wheat Chocolate Chip Cookie Recipe

Anyhow, I wasn't planning on posting this recipe, I was just playing around with a bag of Massa Whole Wheat Flour, and the last of the oats in my refrigerator. This was the result. I'm posting the recipe not because they're the best oatmeal chocolate chip cookies ever of all time. They're really good (promise!), but...I'm mainly posting the recipe, because they make amazing ice cream sandwich cookies. And it's prime ice cream sandwich season.

Whole Wheat Chocolate Chip Cookie Recipe

Cook these cookies long enough, then let them cool, and you'll have thin, snappy, super-oaty cookies. They'll be structured enough to embrace a smear of your favorite vanilla, or coffee, or mint chip ice cream.

For those of you on the hunt for some savory, summertime inspiration, I think I have something you'll like coming up next. In the meantime, the Double Broccoli Quinoa, Harissa Spaghettini, Maple Grilled Tempeh, or these Kabobs, are all worth revisiting.

 

Whole Wheat Oatmeal Chocolate Chip Cookies

4.29 from 7 votes

As with most cookies, I bake these to order. The dough freezes well. Bake off as many as you want, then portion off any leftover dough into appropriately sized balls. Double-bag, then freeze. You can bake these straight out of the freezer, you'll just need to tack on a few minutes of extra baking time (because the dough will be colder). Your cookies won't be quite as flat or snappy, but they are delicious just the same, and will still work for ice-cream sandwiches.

Ingredients
  • 2 3/4 cup / 9 oz / 255 rolled oats (not instant)
  • 1 cup / 4.5 oz / 125 g whole wheat flour
  • 2/3 cup / 1 1/2 oz / 45 g wheat bran (or germ)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine grain sea salt
  • 1 cup / 8 oz / 225 g unsalted butter
  • 1 cup / 6.5 oz / 185 g natural cane sugar or light brown sugar
  • 1 cup / 6 oz / 170 g firmly packed Muscovado or dark brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 10 oz / 285 g semi-sweet chocolate bar, chopped and shaved into chunks and splinters
Instructions
  1. Preheat the oven to 350F / 180 C, with racks placed in the middle. Line two baking sheets with unbleached parchment paper and set aside.
  2. In a medium bowl combine the oats, flour, wheat bran, baking soda, baking powder, and salt. Set aside.
  3. Either by hand, or using an electric mixer, cream the butter until light and fluffy. Beat in sugar for 3+ minutes, scraping down sides a few times along the way. Incorporate the eggs one at a time, then the vanilla - scraping the sides of the bowl another time or two. Add the dry mixture, and stir until everything barely comes together. Then stir in the chocolate, mixing until it is evenly distributed throughout the dough.
  4. Use a small ice-cream scoop, spoon, or 1/4 cup measuring cup, to make uniform dough balls. I used a metal 1/4-cup measuring cup, filling it about 3/4 full. Arrange each cookie at least 3-inches apart on the prepared baking sheet. They'll flatten out quite a bit. For extra crisp cookies, bake until deeply, deeply golden on the bottom, about 15+ minutes. Rotate the pans once about 2/3 the way through baking - back to front, top to bottom. Like your cookies a little chewier? Bake for less time. Cool on a rack.
Serves
24
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Comments

  • These look fantastic. I think that possibly subbing out the chocolate for raisans would be a nice little variation on them as well.

    corey
  • My favorite oatmeal cookie recipe hails from The Cook's Bible by Christopher Kimball. He adds just a bit extra salt to his cookie. We don't make them that often now that we are trying to stay away from white flour and white sugar. Your version, with the more whole ingredients, is going to have to be tested out in our kitchen. I will let you know, Heidi, if we can stop at just one cookie or not - your photos make it look like stopping at just one cookie would be near impossible. Carolina

    The Muse of The Day
  • Well of course we have an OMG favorite recipe but of course we make any other recipe that might tempt us...like this one. Love flat and crunchy - definitely on the make asap list!

    The Blue-Eyed Bakers
  • I love it ^_^

    sunflowers8
  • Always love the whole grain baked good recipes. Thanks.

    Cammy
  • I have no qualms about the sweet posts! . . . I've realized that I have a disproportionate amount of desserts on my own recipe page. :) You are so good a tempting me with recipes!

    A Teenage Gourmet
  • Oh my gosh, they really do sound like they would be perfect for an ice cream sandwich! yum!

    Simply Life
  • It is interesting how snack foods are very different between countries. In Australia I have never heard of oatmeal with chocolate chips. I think I might need to give it a go.

    Mark @ Cafe Campana
  • Oats, Chaocolateare and Whole wheat are health, tasty and stomach full respectively. Recips are nice.

    B.S.SHEKHAR
  • These must taste SO good with coffee ice cream! Mmm thanks for posting this, I was just looking for a good, simple cookie recipe.

    Shirin
  • You can never have enough chocolate cookies (or biscuits, as we say here in the UK) recipes! These are making me hungry.

    Julia (A Slice of Cherry Pie)
  • I love cookie recipes that call for whole wheat/grains. These sound delish!

    Crystal's Cozy Kitchen
  • I've actually never made oatmeal cookies with whole wheat flour, so thank you for posting this! :)

    Ali - YumVeggieBurger
  • These look lovely. They look textural and chewy - kind of like a chocolate Anzac.

    KateP
  • When I read thin and snappy as descriptions of this cookie, I thought they would be perfect for ice cream. Indeed these cookies would be a good vessel to hold vanilla ice cream.

    Christine @ Fresh Local and Best
  • These cookies look perfect and flat and crisp - and just right for thoce ice cream sandwich cookies. I love ice cream sandwihes and these will be perfect.

    Katie@Cozydelicious
  • Do you think it would work to use part oil instead of all butter? Husband has high cholesterol issues!

    jane @ sweet basil kitchen
  • These look like some cookies, and anything with chocolate really makes me want to try the recipe, regardless of me sticking to a certain recipe or not. Great post, Heidi! And lovely photos!

    kamran siddiqi
  • I think you might be on to something. We do have a favorite CCC, but I do believe a separate, crisp and snappy item might be better suited to the (over-the-top) ice cream sandwich. To the head of the class...

    molly
  • Wow, these look great! Now you're making me want an It's-It, and I haven't had one in years . . .

    Coco @ Opera Girl Cooks
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