Whole Wheat Oatmeal Chocolate Chip Cookies

Let’s talk cookies… I don’t mean the kind of cookies that are related to the internet. I am talking good ol’ sugar, oatmeal, and chocolate chip cookies. I am more of a candy or ice cream kind of person. But my husband LOVES cookies.

A few years ago, and by a few years I really mean like 7 years ago, I was new to cooking and really getting into it. I would visit the library and bring home different cookbooks every week. Taking recipes from different cookbooks and trying to get them to fit into our lifestyle. I’ve mentioned before that my husband is allergic to white flour.

I was having to constantly adapt recipes to fit his needs and make sure I was switching from white flour to whole wheat flour. And let me tell you, whole wheat flour is hard to work with. We went through many loaves of bread that would have made a better doorstop than anything edible.

I was on the hunt for some sweet treats. My husband really wanted some cookies of course but I was hoping for a cake or something. I found a Garahdeli cookbook from the library and I made the most amazing oatmeal chocolate chip cookies. To this day my husband still talks about them. Little did I know those cookies would be the cookies all others would be judged against. But I made the mistake of not copying the recipe for future reference. The Garahdeli cookies are known as unicorn cookies.

So after years of searching, trying, and tweaking different recipes I’ve finally made the best oatmeal chocolate chip cookies. These cookies are a nice mix of crunchy and soft. They are crunchy because they have so many oats, but they are soft because when you bang the pan after they are done cooking it does something to the cookie that still gives them a slightly chewy texture. (I learned that trick when I read #girlboss)

Here is the recipe:

Ingredients:

• 1 stick of unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 1/2 tsp vanilla
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 tsp pumpkin pie spice (if you don’t like pumpkin pie spice you can just use cinnamon)
• 3/4 cup Whole Wheat Pastry Flour
• 2 cups old-fashioned oats
• 1 cup chocolate chips

Directions:

Preheat oven to 350 degrees, spray cookie sheet with non-stick spray or line with parchment paper.

Cream together butter and sugars until light and fluffy. Then mix in egg and vanilla.

Next add baking powder, baking soda, salt, and pumpkin pie spice or cinnamon until well combined. (Use a rubber spatula as needed to scrape the bowl to get everything mixed together.)

Then add the flour and mix until completely incorporated. Add oats, 1/2 cup at a time, then add the chocolate chips.

Scope out the cookies onto the prepared baking sheet, remembering to space them 2-3 inches apart. Bake for 11-13 minutes.

Once you take the cookies out, give the pan a bang and this will help flatten the cookies out. Allow the cookies to cool on the sheet for 2-3 minutes then move them to a cooling rack.

Ingredients:

• 1 stick of unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 1/2 tsp vanilla
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 tsp pumpkin pie spice (if you don’t like pumpkin pie spice you can just use cinnamon)
• 3/4 cup Whole Wheat Pastry Flour
• 2 cups old-fashioned oats
• 1 cup chocolate chips

Directions:

Preheat oven to 350 degrees, spray cookie sheet with non-stick spray or line with parchment paper.

Cream together butter and sugars until light and fluffy. Then mix in egg and vanilla.

Next add baking powder, baking soda, salt, and pumpkin pie spice or cinnamon until well combined. (Use a rubber spatula as needed to scrape the bowl to get everything mixed together.)

Then add the flour and mix until completely incorporated. Add oats, 1/2 cup at a time, then add the chocolate chips.

Scope out the cookies onto the prepared baking sheet, remembering to space them 2-3 inches apart. Bake for 11-13 minutes.

Once you take the cookies out, give the pan a bang and this will help flatten the cookies out. Allow the cookies to cool on the sheet for 2-3 minutes then move them to a cooling rack.