Mama's Chocolate Chip Cookies
Blended oats and whole wheat flour give this cookie beautiful texture and structure while still packing that wonderful flavour expected in a chocolate chip cookie. You might as well make these cookies large because otherwise you will be reaching for more. A perfect blend of semi-sweet, milk and bittersweet chocolate chips satisfies all classes of chocolate lovers. However, if you prefer to stick to a classic flavour then just use semi-sweet chocolate chips.
Equipment
- 2 baking sheets
- electric hand mixer or KitchenAid stand mixer
- optional- parchment paper to line the baking sheets
Ingredients
- 1 cup butter at room temperature
- 1 cup granulated white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups whole wheat flour (all-purpose can be substituted)
- 2 cups oats , ground fine ( 2 ½ cups of oats prior to blending)
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1½ cups semi-sweet chocolate chips
- ½ cup milk chocolate chips
- ½ cup bittersweet chocolate chips (substitute chopped bittersweet chocolate)
- 1½ cups chopped nuts (optional)
Instructions
- Preheat oven to 375°F. Line your baking sheets with parchment paper if you prefer. I like to use parchment paper for easy cookie removal and cleaning.
- In a large bowl, combine the butter and the two sugars and, using an electric mixer, cream for 1 minute. Add the eggs and vanilla and mix for an additional 2 minutes until well blended, scraping down the sides of the bowl as needed.
- In a separate large bowl, mix together the flour, blended large flake oats, salt, baking powder, and baking soda.
- Add the dry ingredients to the wet ingredients and mix with a wooden spoon or mixer.
- Add the chocolate chips and nuts (if using).
- Using a little less than a tablespoon at a time, form balls of the cookie dough. Place them on a baking sheet 2" apart, and flatten the dough slightly with your hand.
- Bake in a 375°F oven for 10-15 minutes or until the edges of the cookie are brown. Remove from the oven and cool on the sheet for 5 minutes and then remove them to cool completely on a cooling rack.
Nutrition
Calories: 167kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 3gCholesterol: 10mgSodium: 88mgPotassium: 127mgFiber: 2gSugar: 15gVitamin A: 27IUVitamin C: 1mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!