This is our go-to recipe for Sunday night cookies. These chocolate chip cookies are the perfect blend of soft, chewy, nutty, and sweet. You will get the perfect amount of chocolate in each bite, because I use mini chocolate chips instead of the large chunks.
Much to my family’s dismay, I have served some real failures in the chocolate cookie department–bricks, crumbly as sand, bland–you name it, I have made it. These, my friends, are the result of years of recipe tweaking and they are soooooo delicious. Just like most of the recipes in my “treats” tab, they contain less sugar and more fiber than the original. This one stays true to that form, and no one protests. I hope your family enjoys these as much as we do!
Soft and Chewy Whole-Grain Chocolate Chip Cookies
- 1 Cup Butter
- 1/2 Cup Brown Sugar packed
- 1/2 Cup White Sugar
- 2 large Eggs
- 1 teaspoon Vanilla
- 1 1/2 Cups Whole Wheat Flour
- 2 1/2 Cups Old Fashioned Oats
- 1/2 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 6 ounces Mini Chocolate Chips
- 1 1/2 Cups Walnuts chopped or Pecans
- Cream together butter and sugars. Add eggs and vanilla and mix until fluffy and smooth.
- Put oats in a blender and grind until it turns into a coarse flour.
- In a separate bowl, whisk together flour, ground oats, salt, baking powder and baking soda.
- Mix one cup of dry ingredients at a time into the creamed wet ingredients.
- Stir in chocolate chips and nuts.
- On an ungreased cookie sheet, spoon a tablespoon of dough for each cookie and place 2 inches apart. Bake at 375 degrees for 5 to 7 minutes, until tops are lightly golden. Let cool on the sheet for about 2 minutes before removing with a spatula.